Salad Niçoise with Tuna Steak

Salad Niçoise is such an iconic summer salad. I think it’s the salad I associate with summer the most. It brings me back to when I used to travel to France during summer vacation. But I also love making this salad at home. It’s such a good salad to serve for dinner during summer, since it’s fresh but still filling.

This salad is great with both canned tuna as well as with a tuna steak. I usually make it with canned tuna when serving it for lunch, and use a nice tuna steak when making it for dinner.

Ingredients for this Salad Niçoise with Tuna Steak:

  • Green leafs
  • Tuna steak
  • Potato
  • Zucchini
  • Green beans
  • Red onion
  • Olives
  • Egg
  • Scallion
  • Cucumber
  • Cherry tomato
  • Dijon mustard
  • Lemon juice
  • Balsamic vinegar
  • Salt
  • Pepper

Salad Niçoise with Tuna Steak

A fresh and iconis summer salad
Course Lunch, Main Course, Salad
Cuisine French
Keyword Dairy-Free, Gluten-Free, Grain Free, Oil Free
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2


For the salad

  • 2 hands full of Green leafs
  • 200 g Tuna steak
  • 6 Cooked potatoes cut in half
  • 1/2 Zucchini thinly sliced on a mandolin
  • 1 hand full of Green beans
  • 1/2 Red onion thinly sliced
  • 10 Olives
  • 3 Cooked eggs peeled and cut in half
  • 1 Scallion thinly sliced
  • 1/3 Cucumber cut in half moons
  • 7-8 Cherry tomatoes cut in half

For the dressing

  • 1 tsp Dijon mustard
  • 2 tsp Lemon juice
  • 2 tbsp Balsamic vinegar
  • Some water to thin if needed


  • Bring water to a boil in a pot.
  • Cook the green beans for 2-3 minutes. They should still be crispy.
  • Drain the beans.
  • Arrange all the vegetables on a big plate.
  • Combine dijon mustard, lemon juice, balsamic vinegar in a bowl. Add some water if needed. Set aside.
  • Preheat a grill pan over medium/high heat with some olive oil.
  • Season the tuna steak/steaks with salt and pepper.
  • Grill for 1/2-2 minutes on each side, depending on how thick your tuna is and how raw you like it.
  • Slice the tuna stake in 1/2 cm thick slices and put on top of the salad.
  • Serve with the dressing.

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