Tuna Niçoise Recipe

Cook potatoes

Place baby potatoes in a medium pot, cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly; if large, halve or quarter them so pieces are about 1 inch.

Blanch beans

While potatoes cook, bring a separate pot of salted water to a rolling boil. Add green and yellow beans and cook 2–3 minutes until bright and tender-crisp. Prepare a bowl of ice water. Drain beans and plunge into ice water to stop cooking. Drain and set aside.

Prepare tomatoes and greens

Cut tomatoes into wedges and tear salad greens. Place greens on a large serving platter or divide among plates. Arrange cooled potatoes, blanched beans, tomato wedges and olives on top of the greens in sections or loosely grouped (traditional Niçoise arrangement). Scatter capers over if using.

Soft-boil eggs

Bring a small pot of water to a gentle boil. Lower eggs into the water carefully and simmer for 6 minutes for a jammy soft yolk (6–6½ minutes). Immediately transfer eggs to the ice bath used for the beans for 3–4 minutes. Peel gently and keep chilled until plating; halve just before serving.

Season tuna

Pat tuna steaks dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbsp olive oil and swirl. Sear tuna steaks 45–60 seconds per side for a rare center (adjust 90–120 seconds per side for medium rare), turning once. Remove to a cutting board and let rest 2 minutes, then slice into 1/2-inch thick slices.

Make the dressing by placing the anchovy fillets and grated garlic in a bowl or small food processor. Mash or pulse until pasty. Add Dijon mustard and red wine vinegar, then whisk or pulse to combine. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking until emulsified. Stir in lemon juice and season with 1 tsp freshly ground black pepper. Taste and add salt only if needed (anchovies are salty).

Drizzle about half of the anchovy vinaigrette over the arranged salad components to lightly coat the greens, potatoes and beans. Toss gently in the center of the platter if you prefer the dressing mixed through.

Fan the sliced seared tuna over the salad. Halve the soft-boiled eggs and place them yolk-side up on the platter. Drizzle remaining vinaigrette over tuna and eggs, and finish with a light drizzle (1 tbsp) of extra olive oil and a sprinkle of chopped parsley.

Serve immediately with extra lemon wedges on the side. Offer additional dressing at the table.