A Traditional French Niçoise Salad with Fresh Tuna and Anchovies

A traditional French Niçoise salad is a vibrant and flavorful dish that embodies the fresh and simple ingredients of Mediterranean cuisine.

This classic salad, originating from the coastal city of Nice in France, features an array of colorful vegetables, protein-rich tuna, and the briny taste of anchovies, all dressed in a light vinaigrette.

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Perfect for a light lunch or a healthy dinner, Niçoise salad is not only delicious but also visually stunning.

In this blog post, we’ll guide you through the steps to make an authentic Niçoise salad with fresh tuna and anchovies, offering tips and insights to ensure your salad is perfect every time.

What Makes a Niçoise Salad Authentic?

An authentic Niçoise salad is all about fresh, high-quality ingredients that highlight the natural flavors of each component. Traditional recipes call for tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and fresh herbs like basil or parsley. The addition of fresh tuna, seared to perfection, brings a wonderful depth and richness to the salad, while anchovies add a distinct salty punch. Unlike some modern interpretations, the classic version does not include cooked vegetables like green beans or potatoes; instead, it focuses on raw, crisp vegetables to maintain a light and refreshing quality.

Ingredients You’ll Need

To make a traditional Niçoise salad with fresh tuna and anchovies, gather the following ingredients:

Fresh tuna steak – 8 oz (225 g), preferably sushi-grade
Anchovy fillets – 6-8, packed in oil
Tomatoes – 2 medium, cut into wedges
Cucumber – 1 small, thinly sliced
Bell pepper – 1, thinly sliced (preferably red or green)
Red onion – 1/4, thinly sliced
Hard-boiled eggs – 2, quartered
Niçoise olives – 1/2 cup
Fresh basil leaves – a handful
Mixed salad greens – 4 cups (such as romaine, arugula, and watercress)

For the vinaigrette:

Extra virgin olive oil – 1/4 cup
Red wine vinegar – 2 tablespoons
Dijon mustard – 1 teaspoon
Garlic – 1 clove, minced
Salt and freshly ground black pepper – to taste

Step-by-Step Instructions

Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. Taste and adjust the seasoning as needed. Set aside to allow the flavors to meld while you prepare the rest of the salad.
Cook the Tuna: Heat a skillet over medium-high heat with a drizzle of olive oil. Season the fresh tuna steak with salt and pepper. Once the skillet is hot, sear the tuna for about 1-2 minutes on each side, depending on the thickness, for a medium-rare finish. The tuna should be lightly browned on the outside but still pink in the middle. Let it rest for a few minutes before slicing thinly.
Prepare the Vegetables: While the tuna is resting, prepare the vegetables for the salad. Cut the tomatoes into wedges, slice the cucumber and bell pepper thinly, and slice the red onion. Arrange the mixed salad greens on a large platter or in a shallow bowl.
Assemble the Salad: On top of the salad greens, neatly arrange the tomato wedges, cucumber slices, bell pepper strips, and red onion. Add the quartered hard-boiled eggs and scatter the Niçoise olives around the salad. Lay the anchovy fillets and sliced tuna on top.
Dress the Salad: Drizzle the vinaigrette over the salad just before serving. You can either dress the entire salad or serve the vinaigrette on the side, allowing each guest to dress their portion to taste. Garnish with fresh basil leaves for a burst of color and flavor.
Serve and Enjoy: Serve the Niçoise salad immediately, while the tuna is still slightly warm. Pair with a crusty baguette or a light white wine to complement the fresh flavors.

Tips for Making the Perfect Niçoise Salad

Choose High-Quality Ingredients: The quality of the ingredients is key to a great Niçoise salad. Opt for sushi-grade tuna if possible, as it’s meant to be eaten raw or lightly seared. Fresh, ripe tomatoes, crisp cucumbers, and high-quality olives will make a significant difference in flavor.
Don’t Overcook the Tuna: To achieve the best texture and flavor, the tuna should be seared quickly over high heat. This ensures a nice crust on the outside while keeping the inside tender and slightly pink. Overcooking the tuna can result in a dry, less flavorful fish.
Balance the Flavors: The beauty of a Niçoise salad lies in its balance of flavors and textures. The saltiness of the anchovies and olives is balanced by the sweetness of the tomatoes and the richness of the tuna. The vinaigrette ties everything together with a tangy, slightly acidic note.
Use Fresh Herbs Liberally: Fresh herbs like basil, parsley, or chives add a burst of freshness that elevates the salad. Don’t be afraid to use them generously.
Serve Immediately: For the best experience, serve the salad as soon as it’s assembled. This preserves the freshness of the ingredients and ensures that the tuna is still warm, providing a delightful contrast to the cool, crisp vegetables.

Making a traditional French Niçoise salad with fresh tuna and anchovies at home is a simple yet elegant way to enjoy the flavors of the Mediterranean.

By focusing on fresh, high-quality ingredients and a few key preparation techniques, you can create a delicious, balanced dish that’s perfect for any occasion.

Whether you're hosting a dinner party or looking for a light yet satisfying meal, this Niçoise salad is sure to impress. Enjoy the vibrant flavors and the healthy goodness of this classic French salad!