Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Nicoise Tuna Salad Recipe

Nicoise Tuna Salad Recipe

Inspired by Jax Fish House & Oyster Bar
Time1h
Serves4

seared ahi tuna, butter lettuce, frisee, haricot vert, cucumber, olive, potato, cherry tomatoes, hard cooked egg, fennel vinaigrette

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Ingredients

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Salad Ingredients

Fennel Vinaigrette

Method

Preparing the Salad

  1. 1

    Cook the Potatoes

    Place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool. Once cool, cut into bite-sized pieces.

  2. 2

    Prepare the Haricot Vert

    Trim the ends of the haricot vert and blanch them in boiling salted water for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking. Drain again and set aside.

  3. 3

    Sear the Ahi Tuna

    Heat a skillet over high heat. Season the tuna fillets with salt and pepper. Add a little oil to the hot pan and sear the tuna for about 1-2 minutes on each side for rare. Remove from the skillet and let rest, then slice thinly.

  4. 4

    Prepare the Salad Greens

    Wash and dry the butter lettuce and frisee. Tear into bite-sized pieces and place in a large salad bowl.

  5. 5

    Prepare the Cucumber and Tomatoes

    Slice the cucumber thinly and halve the cherry tomatoes. Add both to the salad bowl along with the olives and the cooled potatoes.

  6. 6

    Add the Eggs

    Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and removing from heat. Let sit for 10-12 minutes. Cool, peel, and cut into quarters. Add to the salad.

Making the Fennel Vinaigrette

  1. 7

    Prepare the Fennel

    Thinly slice the fennel bulb using a mandoline or sharp knife. Reserve some fronds for garnish if desired.

  2. 8

    Mix the Vinaigrette

    In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.

  3. 9

    Combine Everything

    Add the sliced fennel to the salad bowl and drizzle with the vinaigrette. Toss gently to combine.

Serving the Salad

  1. 10

    Plate the Salad

    Divide the salad mixture among plates. Top with the sliced ahi tuna and garnish with fennel fronds if using.

  2. 11

    Enjoy!

    Serve immediately and enjoy your fresh Nicoise Tuna Salad!

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