Fresh Ahi Tuna Niçoise Salad and Mustard-Tarragon Dressing

Bright, fresh, and packed with flavor, ahi tuna Niçoise salad is a vibrant twist on a classic French dish. The tender seared tuna pairs beautifully with crisp greens, olives, and eggs, all brought together by a tangy mustard-tarragon dressing that adds a delightful herbal kick. Whether you’re looking for a light lunch or a satisfying dinner, this salad offers a delicious balance of textures and tastes that will keep you coming back for more.

Ahi Tuna Niçoise Salad Tossed in Mustard-Tarragon Dressing

Light and Bright Ahi Tuna Salad

Ahi Tuna and Classic Niçoise Ingredients with Zesty Dressing

Seared ahi tuna served on a bed of fresh greens, olives, and eggs, dressed with a tangy mustard-tarragon vinaigrette for a bright, flavorful meal

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Yields: 5 people

Ingredients

Ahi Tuna

• ⅓ cup soy sauce
• ¼ cup sesame oil
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds
• 1 tbsp avocado oil

Salad

• 2 cups baby gem lettuce
• 1 cup cherry tomatoes halved
• ½ cup Castelvetrano olives
• ½ lemon juiced
• Salt & pepper to taste

Green Beans

• 1 cup green beans
• ½ lemon juiced
• 1 garlic clove grated
• Salt & pepper to taste

Potatoes

• ⅓ package mini potatoes
• Salt & pepper to taste

Mustard-Tarragon Dressing

• ½ cup olive oil
• 2 tbsp honey
• 2 tbsp fresh tarragon chopped
• 1 tbsp Dijon mustard
• A splash of red wine vinegar
• 1 garlic clove grated
• ½ lemon juiced
• Salt & pepper to taste

Instructions

Prepare the Ahi Tuna Marinade and Tuna

• Mix ⅓ cup soy sauce and ¼ cup sesame oil in a bowl.
• Add 2 tbsp white sesame seeds and 2 tbsp black sesame seeds.
• Coat the ahi tuna with 1 tbsp avocado oil.
• Marinate the tuna in the soy and sesame mixture for at least 15 minutes.

Cook the Potatoes

• Bring salted water to a boil.
• Add mini potatoes and cook until fork-tender, about 10-12 minutes.
• Drain and let cool slightly.
• Season with salt and pepper to taste.

Prepare the Green Beans

• Trim and blanch 1 cup of green beans in boiling salted water for 2-3 minutes.
• Drain and rinse under cold water to stop cooking.
• Toss the green beans with juice of ½ lemon, 1 grated garlic clove, salt, and pepper.

Make the Dressing

• In a bowl, whisk together ½ cup olive oil, 2 tbsp honey, 2 tbsp chopped fresh tarragon, 1 tbsp Dijon mustard, a splash of red wine vinegar, 1 grated garlic clove, and juice of ½ lemon.
• Season with salt and pepper to taste.

Assemble the Salad

• Slice the marinated ahi tuna and sear it quickly in a hot pan until cooked to your liking.
• On a large platter or individual plates, arrange 2 cups baby gem lettuce, 1 cup halved cherry tomatoes, and ½ cup Castelvetrano olives.
• Add the cooked potatoes and dressed green beans.
• Place the sliced ahi tuna on top.
• Drizzle the salad with the mustard-tarragon dressing.
• Season with additional salt and pepper if needed.

Watch the Recipe Below