Niçoise Salad with Seared Tuna and Soft-Boiled Eggs
A composed, not tossed, summer main — each component cooked on its own and arranged, never dressed until the plate is built.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
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Boil the potatoes in salted water until a knife slides in with no resistance, about 12 minutes, then drain and halve while still warm.
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Blanch the green beans in the same pot until bright green and just tender, about 2 minutes, then shock in ice water and drain.
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Lower the eggs into simmering water and cook exactly 6 minutes for a soft-set yolk, then transfer to ice water and peel.
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Whisk the garlic, anchovy, vinegar, and 3 tablespoons olive oil into a dressing; season with salt and pepper.
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Pat the tuna dry, season well, and sear in the remaining oil over high heat, about 90 seconds per side, until crusted outside and still rare at the center.
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Slice the tuna against the grain and arrange it with the potatoes, green beans, tomatoes, olives, and halved eggs on a platter, then spoon the dressing over just before serving.
Notes
The whole dish falls apart if the tuna and eggs go past where they’re supposed to stop — pull the tuna while the center is still red, and don’t let the eggs sit in the hot water a minute longer than six, or you lose the soft yolk that’s meant to run into the dressing. Keep the components separate on the platter rather than tossing them together; it’s what makes this a composed salad instead of a bowl of leftovers.
No stove required if you’d rather skip the sear: good tuna packed in olive oil, flaked over the same vegetables, is a legitimate version of this salad and the one most often served in Nice itself.