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Tuna Salad Nicoise

May 28, 2020

Tuna Salad Nicoise

This recipe for Tuna Salad Nicoise is sure to whisk you away to a sweet little French bistro at first bite. Our spin on the classic salad recipe is full of delicious flavors and fun textures.

Sizzlefish’s line-caught Pacific Yellowfin Ahi Tuna represents a sustainable, healthy, and delicious choice. Our tuna is rated AAA and treated with a filtered smoke to retain the peak freshness and color after it is caught.

Tuna Salad Nicoise Recipe

The superior quality of our Ahi tuna makes it perfect for use in sushi or sashimi dishes. We also love pan-searing and grilling our tuna fillets. Which is exactly what we did here. Tuna Salad Nicoise is such a fun meal to prepare and eat! Just imagine this combination…tender seared ahi tuna, paired with crisp green beans, next to slightly sweet creamy new potatoes, with fresh crunchy English cucumbers, add in some juicy cherry tomatoes, then a bite of soft jammy boiled eggs all served with a salty briny stone ground mustard dressing. Grab your fork, friends. You are going to want to get a bite of this deliciousness!

Preparation Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings

Tuna Salad Nicoise Ingredients

Dressing Ingredients

  • 6 TBSP Stone Ground Mustard
  • 2 TBSP Balsamic Vinegar
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Salad Ingredients

  • 4 Sizzlefish Ahi Tuna Fillets
  • 12 oz. New Potatoes, a mix of colors
  • 4 large eggs
  • 6 oz. Fresh Haricots Verts, stems trimmed
  • Freshly Ground Black Pepper, to taste
  • Kosher Salt, to taste
  • Extra-virgin olive oil, as needed
  • 1 Large English cucumber, cut into chunks
  • 1 Pint Cherry Tomatoes
  • Fresh Greens


  1. To make the dressing, in a small bowl, combine the stone ground mustard, balsamic vinegar, garlic powder, onion powder, salt and pepper. Mix well and set aside while you prepare the salad ingredients.
  2. To sear the tuna, heat a skillet over medium-high heat.  Season the tuna fillets with salt and pepper. Add a splash of olive oil to the pan and sear tuna fillets for 3 minutes on each side when oil is hot.
  3. Make the salad: Have a large bowl set aside ready for the ingredients as they finish boiling. Fill a large pot with water and bring it to a boil. Once the water comes to a boil, add a generous amount of salt to the pot. Next, add the potatoes to the boiling water and cook until they are tender when poked in the center with a knife. This will take about 10-14 minutes, depending on the size of the potatoes. When the potatoes are done, remove them from the boiling water and put them in the large bowl you set aside. Add cold water to the bowl.
  4. Next gently add the eggs to the boiling water. Cook 7 minutes for jammy yolks and 9 minutes for firm yolks. When the eggs are cooked, transfer the eggs to the cold water bowl (changing the water to cool it off again) and let them cool completely.
  5. Next add the haricots verts and cook for about 45 seconds or until crisp-tender and bright green. Immediately place them into the cold water bath, again changing out the water to make it cold again.  
  6. Once everything is cooked and ready to go, peel your eggs and slice them in half. Drain your potatoes and green beans well.
  7. When you are ready to assemble your salad on the platter layer the platter with fresh greens. Break up the seared Tuna into bite-size chunks and place them on the platter. Arrange the vegetables on the platter overlapping and layering however you like. Serve with dressing.

Tuna Salad Nicoise

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