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Ingredient for 4 servings:


1 pound fresh tuna steak or 2 - 7 oz. canned tuna in olive oil

12 small red potatoes, boiled until tender

1/2 pound haricot vert or green beans, cooked al dente

4-6 hard boiled eggs, cut in half wedges

1 tomato cut in wedges

15 Niçoise olives

2 heads hearts of romaine lettuce, washed and torn

8 anchovy filets, drained patted dry (optional)


2 tablespoons vinegar

1/3 cup fruity olive oil

1/4 teaspoon kosher salt and freshly ground pepper



Salad: Lightly oil the fresh tuna steak and grill it to medium-rare or medium.  Let it cool while assembling the rest of the salad then thickly slice to serve.  If using canned tuna,  open, drain and loosely flake it.  Reserve.


Vegetable Garnish:  Begin potatoes in cold water to cover by 1".  Simmer until tender, drain off hot water and cool the potatoes under running water.  Drain and reserve.  Trim the beans and cook them, whole in boiling salted water until just cooked through.  Drop them immediately in iced water to cool for a minute or two.  Drain, pat dry and reserve..  Start eggs covered with cool water by at least 1".  Bring liquid to a simmer and cook slowly for 10 minutes.  Drain and cool immediately.  Reserve:  Tear the heads of romaine into 2" lengths.  Rinse, drain and spin dry.  Refrigerate far in advance but let warm to room temperature before serving.


Dressing:  Whisk the oil into the vinegar.  Season to taste and pour into a pitcher..


Assembly: Make a bed of the salad greens on a large oval platter.  Arrange fish, potatoes, and beans in parallel, vertical rows on the platter.  Place egg halves and  tomato wedges around the outside of the platter.  Scatter on the olives.


Pass the vinaigrette at the table. the side.