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Recipe: Tuna Salad Niçoise

10 minutes
20 minutes


  • 2 - 8 oz Tuna steaks
  • 12 oz Raley’s Baby Medley Potatoes
  • 2 hard boiled eggs, peeled and quartered lengthwise (cook beforehand)
  • 2-3 cups mixed greens
  • 8 oz fresh green beans
  • ½ red onion thinly sliced
  • 1 cup cherry tomatoes
  • ½ cup pitted kalamata olives
  • 1 TBS extra virgin olive oil
  • Vinaigrette
  • 3 TBS extra virgin olive oil
  • 2TBS fresh lemon juice
  • 1tsp Dijon stone ground mustard
  • 1TBS shallot, minced
  • 1 tsp fresh (or dried) thyme minced
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 TBS capers


  1. In a large pot of boiling water, boil potatoes until tender (15-20 minutes).  Remove with a slotted spoon. Alternatively, you can poke the potatoes several times and spread them on a microwave safe plate and microwave 5-6 minutes until tender.  Set aside to cool, you can cut potatoes in halves or quarters to hasten cooling. 
  2. In the same pot of boiling water add the string beans and cook until just tender but still bright green (2-3 minutes).  Remove beans from water to a bowl of icy water to cool quickly. 
  3. While vegetables cool prepare vinaigrette by whisking all ingredients except capers in a small bowl or jar. Add capers last. 
  4. Arrange greens on 4 plates.  
  5. Add 1 TBS extra virgin olive oil to pan, swirl to distribute.  Sprinkle tuna steaks with salt and pepper. Add tune to pan, cook for about 2 minutes on each side or to desired degree of doneness.  Tuna can also be cooked on the grill if preferred.                                               Cut thinly across the grain and divide among the 4 plates. 
  6. Arrange potatoes, tomatoes, green beans, red onion, egg quarters, and olives on plates 
  7. Drizzle vinaigrette evenly over the salads. 
  8. ENJOY!! 

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