Ahi Tuna Niçoise Salad with Purple Potatoes & Sherry-Dijon Vinaigrette
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Ahi Tuna Niçoise Salad

with Purple Potatoes & Sherry-Dijon Vinaigrette

45 MIN
4 Servings
$15.99/SERVING
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From the Test Kitchen

ORIGIN
Salade Niçoise is a famous French salad named after its city of origin, Nice. Traditional ingredients include green beans, potatoes, hard-boiled eggs, tomatoes, tuna (or anchovies), and petite, dark olives which are also native to the region.

INGREDIENT IN FOCUS
This dish showcases our new, premium Ahi tuna steaks, which boast a delicately sweet, mild flavor and firm texture that’s enhanced with just a quick sear—preserving its gorgeous, natural pink color in the center.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Ahi Tuna Niçoise Salad with Purple Potatoes & Sherry-Dijon Vinaigrette
Title
  • 4 Ahi Tuna Steaks
  • 4 Pasture-Raised Eggs
  • ¾ lb Green Beans
  • 4 oz Arugula
  • 1 Watermelon Radish
  • 1¼ lbs Purple Potatoes
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Sherry Vinegar
  • 1 Shallot
  • 1 oz Sweet Piquante Peppers
  • 2 Tbsps Whole Grain Dijon Mustard
  • ½ lb Grape Tomatoes
time-saving
tips & techniques
Cook & dress the potatoes
1 Cook & dress the potatoes

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. In a bowl, whisk together the vinegar, mustard, and 2 tablespoons of olive oil; season with salt and pepper. Add the potato wedges to the large pot of salted boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl; toss with 1 tablespoon of the dressing. Taste, then season with salt and pepper if desired.

Cook the eggs
2 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Prepare the remaining ingredients & make the olive topping
3 Prepare the remaining ingredients & make the olive topping

Meanwhile, cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Peel the radish; quarter lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radish and halved tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Cut the chives into 1/2-inch pieces. Roughly chop the olives, peppers, and parsley leaves and stems. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.

Cook the green beans
4 Cook the green beans

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned radish and tomatoes. Wipe out the pan.

Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

*The USDA suggests cooking tuna until an instant-read thermometer registers a minimum of 145°F.

Make the salad & serve your dish
6 Make the salad & serve your dish

While the fish rests, to the bowl of prepared radish, tomatoes, and green beans, add the  arugula, chive pieces, and remaining dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the salad topped with the dressed potatoes, sliced fish, and seasoned eggs. Garnish with the olive topping. Enjoy!

Tips from Home Chefs

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Cook & dress the potatoes
1 Cook & dress the potatoes

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. In a bowl, whisk together the vinegar, mustard, and 2 tablespoons of olive oil; season with salt and pepper. Add the potato wedges to the large pot of salted boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl; toss with 1 tablespoon of the dressing. Taste, then season with salt and pepper if desired.

2 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Cook the eggs
Prepare the remaining ingredients & make the olive topping
3 Prepare the remaining ingredients & make the olive topping

Meanwhile, cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Peel the radish; quarter lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radish and halved tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Cut the chives into 1/2-inch pieces. Roughly chop the olives, peppers, and parsley leaves and stems. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.

4 Cook the green beans

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned radish and tomatoes. Wipe out the pan.

Cook the green beans
Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

*The USDA suggests cooking tuna until an instant-read thermometer registers a minimum of 145°F.

6 Make the salad & serve your dish

While the fish rests, to the bowl of prepared radish, tomatoes, and green beans, add the  arugula, chive pieces, and remaining dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the salad topped with the dressed potatoes, sliced fish, and seasoned eggs. Garnish with the olive topping. Enjoy!

Make the salad & serve your dish