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Active Time
1 nour
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Total Time
1 1/2 hours
Ingredients
6 servings
For dressing
For salad
Make dressing:
Step 1
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Step 2
Cook beans in a 4- to 6-quart pot ofboiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Step 3
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Step 4
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Step 5
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Step 6
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
·Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
·Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving.
Leave a Review
Reviews (66)
Back to TopI've been making this recipe for years - it's fantastic! I use miso paste as a sub for anchovies, but otherwise make as written.
Millie
Asheville, NC
5/29/2022
Stellar Nicoise salad, but we particularly enjoy it with local seasonal swordfish. I too reduce oil in dressing. Sometimes ad fresh corn on top when it's really good and in season. Fresh basil and thyme and every other fresh component all help take recipe beyond great.
ncm209
Boston, MA
10/13/2021
I loved the salad. Bit of a nicoise snob so was skeptical :). Two reasons I gave it 3 stars instead of 4. The amount of olive oil in the dressing was too much. Next time I will use 3/4 cup. The cook time for the tuna was too long so mine was missing the warm pink inside once it came off the grill. Two very easily adjusted tweaks and it's a 4 stars. This will become one of my standards for sure. Delicious!
carock
Seattle, WA
6/11/2017
Might be the best salad I've ever eaten. I will make this again and again.
signmeup
Vancouver, BC
7/9/2016
Best Nicoise ever. We prefer the ahi seared and rare/raw inside so I only grill it for about 2 minutes per side. For presentation I place tossed lettuce in center of platter, arranging other ingredients around the edges and duplicating (2 piles of each on opposite sides of the platter). I slice the ahi 1" thick, drizzle with dressing and fan out on top of lettuce. Looks as good as it tastes!
SFNativeCook
San Francisco
9/13/2014
This is just so incredibly delicious, as everyone else has mentioned. My only caveat is to allow enough prep time, especially if you are serving this to guests. I usually underestimate the time it takes to prepare all the ingredients. Much can be done ahead of time.
kbrjbr
SLC
8/26/2014
Made as written with the exception of subbing red onion for my moldy shallot. This was a big winner. Wonderful. Mom, who is on strict diet, was able to eat everything but potato. I'm now a convert to having anchovy paste around to add umami where needed. This is a new go-to recipe!
mizjewelz
6/19/2013
让我们的办公室这沙拉午餐,使用格栅d salmon instead of tuna...Although the salad and fish were a huge hit, the dressing received RAVE reviews. Ended up having to make a ball jar full of it the following day for leftovers...didn't have the anchovy paste or fresh thyme in the office pantry (we're foodies), but it was still a massive hit.
vendetta18
1/16/2013
Made this last night and it was wonderful!! Even my husband loved it and he's not a big fan of salads. I added about 1/2 tsp more dijon as I felt the dressing lacked kick and I just seared the tuna, did not cook it through. Will definitely make this again. Presentation is beautiful - would be great for a luncheon or summer dinner.
Moniquevs
Marin County, CA
4/28/2012
Best dressing I have ever had. Loved it. I made it according to the recipe, oil and all. This is now my husband's favorite salad. He said he could eat it every night. So could I, if tuna were always available here! :)
michstanifer
Cleveland, OH
4/24/2012
As others have previously stated, this is an excellent recipe. The dressing is super and completes the salad.Not as good as the several I had in Paris, but pretty darn close. Maybe it is because I'm not a culinary chef by trade,
bradel
York,PA
2/1/2012
There is really only one problem with this recipe. After making it, you most likely will never enjoy the Nicoise salad served in restaurants. Even in France, only one time out of 10 did I get something even close to this recipe. Make it as written and either eat as a main course or as an appetizer for 6 - 8 people.
msojka
Mount Shasta, CA
10/2/2011
Nothing could be easier than this great salad, prepped and ready to assemble as the tuna grills. The dressing is over- the-top with flavor! I too reduced the amount of olive oil (tasted as I went. The presentation is lovely and guests always enjoy. And the cook has time to enjoy her/his guests!
BITTEROOT
8/17/2011
Delicious! I used young green beans from my garden and tiny red potatoes that I cooked last night. I made the dressing without change and now have a jar of very yummy leftover salad dressing in the fridge!
triniteee
Palo Alto, CA
8/5/2011
Absolutely amazing. Forgot the olives, bailed on the egg and still it was the yummiest salad I've had in years. Everyone swooned, licked their plates. Plated it in layers, rather than "sections" and it was beautiful. Can't wait to make it again...and again.
alio
8/2/2011
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