Name: Seared Tuna & Asparagus Niçoise Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 300g small new potatoes, halved; 250g asparagus; 3 eggs; 3 large tomatoes, quartered; 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks; 50g pitted Kalamata olives, halved; 10 caper berries; 5 anchovy fillets; 1 tbsp olive oil (for searing tuna); 70ml extra virgin olive oil; ½ small garlic clove, crushed; ½ lemon, juiced

Introduction

This Seared Tuna & Asparagus Niçoise is a fresh and vibrant twist on the classic French salad. Featuring perfectly cooked new potatoes, crisp asparagus, and tender sashimi-grade tuna, it’s a colorful meal that’s as satisfying as it is elegant. Ideal for warm days or when you want a light but flavorful dish.

An oval white plate filled with a colorful salad arranged in multiple layers: the base layer consists of light yellow potato slices and whole small potatoes, scattered unevenly; above them are green asparagus spears placed diagonally across the plate; bright orange tomato wedges are set throughout the dish; soft-boiled eggs, cut in halves revealing their bright orange yolks, are placed on top in a line; dark purple olives and large green caper berries with stems are sprinkled around, adding contrast; on one side, seared slices of pink tuna with a slightly charred white edge are stacked neatly. The food is lightly seasoned with black pepper, and the plate rests on a white marbled surface with a pale green cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g small new potatoes, halved

250g asparagus

3 eggs

1 tbsp olive oil

200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks

3 large tomatoes, quartered

50g pitted Kalamata olives, halved

10 caper berries

5 anchovy fillets

½ small garlic clove, crushed

70ml extra virgin olive oil

½ lemon, juiced

Instructions

Step 1: Cook the potatoes in a pan of boiling salted water for about 12 minutes, or until a knife can easily pierce them. Use a slotted spoon to transfer them to a bowl and leave to steam-dry.

Step 2: Add the asparagus to the same boiling water and cook for 2 minutes. Immediately transfer to a bowl of ice-cold water to stop the cooking and set aside.

Step 3: In another pan of boiling water, cook the eggs for 7½ minutes. Drain and add the eggs to the bowl with the asparagus to cool.

Step 4: To make the dressing, crush the anchovies and garlic together using a pestle and mortar until smooth. Transfer to a bowl, then whisk in the extra virgin olive oil and lemon juice. Season with salt and pepper to taste.

Step 5: Heat the olive oil in a large non-stick frying pan over medium-high heat. Sear the tuna for 1 to 2 minutes on each side until it develops a light golden crust but remains pink in the center. Remove and slice into thick pieces.

Step 6: Peel and halve the eggs. On a large serving platter, combine the potatoes, asparagus, tomatoes, olives, caper berries, and dressing. Toss gently to coat everything well.

Step 7: Arrange the egg halves and tuna slices on top of the salad. Season the whole dish well with salt and pepper, then serve immediately.

Tips & Variations

Use sashimi-grade tuna for the best flavor and safety, and make sure not to overcook it to keep it tender and pink inside.

Substitute green beans for asparagus if you prefer a different crunch and flavor.

For added freshness, sprinkle chopped fresh herbs like parsley or basil over the finished salad.

Cap off the dressing with a teaspoon of Dijon mustard for extra depth.

Storage

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate and toss just before serving to maintain freshness and texture. Reheat the potatoes if desired, but serve the tuna and eggs cold or at room temperature for the best taste.

FAQs

Can I use canned tuna instead of sashimi-grade tuna?

Canned tuna has a very different texture and flavor; it’s best to use high-quality sashimi-grade tuna for this dish to achieve the tender, lightly seared texture that defines Niçoise tuna salad.

How do I know when the tuna is seared perfectly?

The tuna should develop a light golden crust on the outside while remaining pink and rare in the center. Cooking for 1 to 2 minutes per side over medium-high heat usually achieves this balance.