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pan-frying French, Nice, Provence, mediterranean
Marinated Tuna Salade Niçoise Recipe-15654

Photo by: Joseph De Leo
Comments: 0


New potatoes and blanched haricots verts tossed in Sherry Vinaigrette provide the foundation for another vegetable salad, my version of salade Niçoise. Rather than the usual canned tuna, it is made with marinated fresh tuna that has been quickly seared and is rare and juicy beneath its golden-brown crust. The fish is sliced thin, then drizzled with pungent Roasted Garlic-Black Olive Oil. The salad is full of sunny Mediterranean flavors and the aroma of garlic and olives.

If you prefer a salade Niçoise with greens, toss 4 cups mesclun or lettuce and about 4 tablespoons of vinaigrette with the haricots verts.

Yield: Makes 4 servings


For the marinated tuna:

  • 2/3 cup virgin olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh savory
  • 2 tablespoons cracked fennel seed
  • Freshly ground black pepper
  • 1 pound tuna loin
  • Kosher salt

For the vegetables:

To serve:


For the marinated tuna:

Combine the olive oil, herbs, fennel seed, and pepper to taste and spread over the tuna. Cover and refrigerate without turning for 8 hours or overnight.

When ready to cook, remove the tuna from the oil, leaving some seasonings on its surface. Sprinkle with salt and pepper. In a large skillet over high heat, sear the tuna on all sides, 2 to 3 minutes, until cooked rare.

For the vegetables:

Place the potatoes in a medium saucepan with cold salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain and cut into quarters. While still warm, toss with ¼ cup of the sherry vinaigrette. Taste and re-season, if necessary.

Half-fill a medium saucepan with salted water, bring to a boil over high heat, and blanch the haricots verts until tender, 2 to 3 minutes. Immediately plunge into ice water and drain in a colander for 5 minutes. Toss the beans with the remaining sherry vinaigrette, and check the seasoning.

To serve:

Divide the potatoes and haricots verts among 4 serving plates, arranging them in the center. Slice the tuna ¼ inch thick and fan the slices around the vegetables. Drizzle the tuna with the roasted garlic-black olive oil. Garnish with the herbs, if desired.


Order of preparation:

• Marinate the tuna.

• Roast the garlic.

• Cook the potatoes and the haricots verts.

• While the vegetables are cooking, prepare the Sherry Vinaigrette and the Roasted Garlic Black Olive Oil.

• Sear the tuna.

Make-ahead notes:

The tuna in its marinade can be refrigerated 8 hours or overnight.

The roasted garlic can be refrigerated up to 2 weeks.

The cooked potatoes can be refrigerated up to 2 days.

The cooked haricots verts can be refrigerated up to 2 day.

The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to recombine before using.

The Roasted Garlic-Black olive oil can be refrigerated up to 2 days.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Roasted Garlic-Black Olive Oil or Sherry Vinaigrette. For nutritional information on Roasted Garlic-Black Olive Oil or Sherry Vinaigrette, please follow the link above.

577kcal (29%)
72mg (7%)
46mg (77%)
748mcg RAE (25%)
43mg (14%)
367mg (15%)
2g (12%)
12g (18%)
5mg (29%)

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