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Mary Berry Tuna Niçoise Salad

Mary Berry Tuna Niçoise Salad - recipe card
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A classic French composed salad featuring seared tuna, tender new potatoes, crisp green beans, hard-boiled eggs, and briny olives, all brought together with a tangy Dijon vinaigrette. This is a beautiful, protein-packed main course that is both elegant and satisfying for a warm-weather meal.

Ingredients

Scale
  • 1 lb new potatoes
  • 8 oz fresh green beans, trimmed
  • 4 large eggs
  • 4 (6-oz) tuna steaks, about 1 inch thick
  • 1 tbsp olive oil (for searing)
  • 1 small shallot, minced
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil (for dressing)
  • 1/2 tsp kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Niçoise olives, pitted
  • 2 tbsp capers, drained
  • 4 cups mixed lettuce leaves, such as little gem or butter lettuce

Instructions

  1. Place the new potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, 15–18 minutes. Drain and let cool for 5 minutes, then halve any larger potatoes and set aside.
  2. Bring a separate pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3 minutes until bright green and tender-crisp. Immediately transfer the beans to a bowl of ice water to halt cooking and preserve color. Drain well and pat dry.
  3. Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover the pan and remove from the heat. Let sit for exactly 9 minutes. Transfer the eggs to an ice bath and cool completely, about 5 minutes. Peel and cut each egg lengthwise into quarters.
  4. Pat the tuna steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add the tuna steaks and sear without moving for 2 minutes until golden brown. Flip and cook the second side for another 2 minutes for medium-rare (internal temperature 125°F / 52°C). Transfer to a cutting board and let rest for 3 minutes.
  5. While the tuna rests, make the vinaigrette: in a small bowl, combine the minced shallot, Dijon mustard, and red wine vinegar. Whisk together, then slowly drizzle in the 3 tablespoons extra-virgin olive oil while whisking constantly until emulsified. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.
  6. Slice the rested tuna steaks against the grain into 1/2-inch thick strips. Prepare the remaining vegetables: halve the cherry tomatoes, thinly slice the red onion, and rinse the olives and capers.
  7. Arrange the lettuce leaves on a large platter or across four individual plates. Scatter the halved potatoes, blanched green beans, cherry tomatoes, sliced red onion, olives, and capers evenly over the lettuce.
  8. Fan the sliced tuna over the vegetable mixture. Place the hard-boiled egg quarters around the salad for a balanced presentation.
  9. Drizzle the vinaigrette generously over the entire salad. Serve immediately while the tuna is still warm and the greens are fresh.

Notes

Best served immediately after assembling. If you must store leftovers, keep components separate and assemble just before eating. Refrigerate for up to 1 day. Do not freeze.

Nutrition

Keywords: tuna Niçoise salad, Mary Berry, French salad, seared tuna, Niçoise salad recipe, composed salad, Mediterranean salad, easy dinner, healthy main course, summer salad

Find it online: https://maryberrycooks.co.uk/mary-berry-tuna-nicoise-salad-recipe/