Nicoise salad, indigenous to Nice in the south of France, is a vibrant and delicious meal whose components are dictated by what is seasonally available. We have chosen a fairly classic assembly of ingredients including olives, tomatoes, green beans, eggs, and potatoes, but feel free to swap in other vegetables and toppings as you see fit. Our starring protein is tuna, which is hearty enough to handle a quick sear after sous viding and goes great with the tangy Dijon dressing.

Tuna Nicoise 

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 50 minutes
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  • 4 (4-6 oz) tuna steaks, about 1” thick
  • 1/4 cup olive oil, separated
  • 1 small lemon
  • 1 tsp dijon mustard
  • 1 lb small red or yellow potatoes
  • 8 oz green beans 
  • 6 oz cherry tomatoes, about 2 heaping cups
  • ½ cup olives, pitted, preferably Nicoise 
  • 4 ounces spring mix
  • 4 hard-boiled eggs
  • 2 tsp vegetable oil


1) Pat tuna dry and season with salt and pepper. Vacuum seal tuna with 1 tbsp olive oil. Place tuna in a Suvie pan, cover with water, and place in the bottom zone of Suvie.

2) Pour 1/3 cup water into a separate Suvie pan. Place the Suvie roasting rack into the pan. Place green beans in a Suvie pan on top of the roasting rack and place pan in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings 

Bottom Zone: Sous Vide at 120°F for 30 minutes

Top Zone: Steam for 18 minutes

3) Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Uncut, 45 minutes

4) While the tuna cooks, prepare the dressing. Juice half the lemon into a large bowl. Add the dijon mustard, and then slowly whisk in the remaining olive oil. Season dressing with salt and pepper to taste. Separate 2 tbsp dressing from bowl and set aside.

5) Slice cherry tomatoes in half and season with salt. Peel hard-boiled eggs, cut in half, and season with salt. 

6) Remove pans from Suvie. Remove tuna and pat dry. Pour off any liquid from the green beans, pat dry, and season with salt.

7) Cut potatoes in half and add to the bowl with the dressing, tossing to coat. Season potatoes with salt and pepper to taste and then transfer potatoes to a separate bowl. Add mesclun mix to the now-empty bowl, drizzle with reserved 2 tbsp dressing, toss to coat, and divide between plates. 

8) Heat 2 tsp vegetable oil in a heavy-bottom skillet or cast-iron pan until smoking. Add tuna steaks and sear for 1 minute per side, or until browned. Remove tuna and set aside. 

9) Arrange tomatoes, olives, potatoes, green beans, and eggs in clusters on top of mesclun mix with tuna in the center. Drizzle any residual dressing over each serving.


Nutritional Information per serving (4 servings per recipe): Calories 410, Total Fat 18g, Total Carbohydrates 26g, Total Sodium 854mg, Total Protein 35g.

CategoriesDinner Fish French
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