Herb-Marinated Tuna Niçoise Salad with Lemon Vinaigrette

Name: Herb-Marinated Tuna Niçoise Salad with Lemon Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 280 g sushi-grade tuna loin, sliced 1/2 inch thick; 2 tbsp extra-virgin olive oil, divided; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 tsp finely chopped fresh thyme; 1 tsp finely chopped fresh parsley; 100 g green beans, trimmed; 100 g baby new potatoes, halved; 50 g Niçoise olives, pitted; 4 cherry tomatoes, halved; 1 hard-boiled egg, peeled and quartered; Salt and freshly ground black pepper, to taste

A fresh, no-cook take on Niçoise with tender herb-marinated tuna, crisp green beans, olives, and a bright lemon vinaigrette for a herbaceous lunch.

Prep20 minCook5 minTotal25 minServes2Difficultyeasy

Method

How to make it

01
Place the tuna slices in a shallow dish and drizzle with 1 tablespoon olive oil, half the lemon juice, garlic, thyme, parsley, salt, and pepper. Cover and marinate at room temperature for 15 minutes.
02
Meanwhile, bring a pot of salted water to a boil and cook the baby new potatoes until just tender, about 10 minutes. Add the green beans to the same pot for the last 3 minutes of cooking. Drain and immediately plunge into ice water to stop cooking and preserve color.
03
Whisk together the remaining 1 tablespoon olive oil, remaining lemon juice, and Dijon mustard in a small bowl; season with salt and pepper to taste.
04
Drain green beans and potatoes thoroughly. Arrange the potatoes, green beans, olives, cherry tomatoes, and egg quarters on two plates.
05
Remove tuna from marinade and pat dry gently with paper towels. Slice tuna thinly against the grain and arrange over the vegetables. Drizzle with the lemon vinaigrette and serve immediately.

From the editor

Cooking tips

Use sushi-grade tuna for safe raw consumption; marinating with lemon and herbs gently cures it and adds flavor.
Boil potatoes and beans together to save time, then shock in ice water to keep the beans crisp and vibrant.
If you prefer cooked tuna, quickly sear slices in a hot pan for 30 seconds per side before assembling.
Store leftover vinaigrette separately and toss salad just before serving to keep vegetables crisp.

Published August 10, 2026