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Niçoise Salad with Seared Tuna - WECO Hospitality

Niçoise Salad with Seared Tuna

Prep time: 5 minutes

Fun fact: Did you know that this iconic French salad did not actually originate as a salad? Believe it or not, it’s first form was as a sandwich! A combination of fresh tomatoes, canned anchovies, olive oil, and crusty bread known as pan bagnat. 

The sandwich and its salad sibling are still popular today–especially in their native home of Nice, in the French Riviera–and have continued to evolve with various creative iterations. Our spin on the classic subs the usual canned tuna with lightly seared fennel & coriander-dusted tuna. Enjoy it cold or slightly warmed– your call! Bon appétit!  

In your bag

  • Fennel & coriander-dusted seared tuna
  • Mixed greens & lemon-garlic green beans
  • Cucumbers & red onions
  • Niçoise potatoes, hard-boiled egg, cherry tomato & olive relish, lemon-anchovy dressing

At home

  • Cutting board & sharp chef’s knife
  • Nonstick pan (optional)
  • Mixing bowl

The Tuna:

Option #1 (cold):

Place tuna on the cutting board! Using your nice sharp knife, cut half-inch thick slices.

Option #2 (warm):

Add a little oil to a nonstick pan and set over medium-high heat. Once hot, add tuna and sear each side (top and bottom) for 1 minute. You’re not looking to cook this all the way through, the middle should still be pink.

When ready, cut into half inch-thick slices.

The Salad:

  1. Pop your lettuce and green beans in a bowl and top with alllll your fixings (Pro tip: Chop egg into smaller pieces to evenly distribute throughout the salad).
  2. Drizzle on some lemon-anchovy dressing and toss until everything is nicely coated. 
  3. Taste, and season with S&P as desired.
  4. Arrange your tuna slices on top and add a little more dressing if you like!

See the salad? Eat the salad. Enjoy the salad. Crush the salad. Start looking forward to your next dinner date with the salad. Fin.

That’s it! #Dinnersolved, dinner served.
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