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Seared tuna salad Nicoise


  • To make the dressing whisk the oil and vinegar with the garlic, seasonings and oregano. Taste for seasoning and set aside.
  • Cook the potatoes in plenty of lightly salted boiling water in a large heavy-bottomed pot, adding the beans for the last few minutes. Drain well.
  • Spray the tuna all over with oil and cook on a preheated ridged grill (or BBQ) over a high heat until crusty on the outside, but rare inside.
  • Lightly toss the tomatoes, olives, eggs, anchovies, potatoes, beans and parsley in a large bowl with the dressing to taste.
  • To serve, mound the salad on individual plates and top with the tuna and a sprinkling more of dressing.


  • ½ cup olive oil 
  • 2 tbsp red wine vinegar (or fresh lemon juice)
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh oregano
  • 6-8 small potatoes, quartered
  • 12 beans, topped & tailed
  • olive oil spray
  • 600 gm sashimi-grade tuna, trimmed of bloodline & sliced into 4 
  • 6-8 cherry tomatoes, quartered
  • 8 pitted black olives, halved
  • 4 hard boiled eggs, peeled & quartered
  • anchovy fillets, to taste
  • 1-2 tbsp chopped fresh Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm