Tuna Niçoise Recipe

Boil potatoes

Place whole or halved baby potatoes in a medium pot and cover with cold salted water (about 1 tsp salt). Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a knife, 12–15 minutes depending on size. Drain and let cool slightly, then slice thickly or halve.

Cook eggs

While potatoes cook, bring a small pot of water to a boil. Gently lower eggs and boil 9 minutes for firm yolks with creamy center (adjust 10–11 minutes for fully hard). Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Bring a pot of salted water to a rolling boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to the ice bath to stop cooking. Drain and pat dry.

In a small bowl or jar combine Dijon mustard, lime juice, red wine vinegar, minced shallot, honey, sea salt, and black pepper. Whisk or shake to combine. Slowly stream in 3 tablespoons extra virgin olive oil while whisking until emulsified. Taste and adjust seasoning. If too sharp, add another 1/2 tsp honey; if too thick, thin with a teaspoon of water.

If using seared fresh albacore: pat tuna dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over high heat until shimmering. Sear tuna 45–60 seconds per side for rare–medium-rare (longer if you prefer cooked through). Let rest 2 minutes, then slice into 1/2-inch thick slices. If using canned albacore in olive oil: drain briefly and flake into large chunks; reserve a little oil to finish the salad if desired.

In a large shallow serving bowl or platter arrange baby spinach as the base. Scatter sliced potatoes, blanched green beans, tomato halves/wedges, red onion, and capperberries evenly over the greens.

Add quartered eggs and arrange tuna slices or chunks on top in even portions.

Drizzle the Dijon-lime vinaigrette evenly over the assembled salad (use about 3–4 tablespoons; reserve extra to serve). Finish with 1 tablespoon extra virgin olive oil drizzled over the tuna, a squeeze of fresh lime, and a sprinkle of coarse salt and freshly ground black pepper to taste.

Garnish with chopped parsley or chives and serve with lime or lemon wedges on the side.

Serve immediately at room temperature or slightly chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (dressings separate; store tuna and dressing separately if possible).