Recipe By Ryan Nomura
Published Jun 19th
Prep 40m Cook 20m Additional - Ready In 60m
Servings 4 servings Calories 695.6

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Recipe Ingredients

  • ½ cup olive oil
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon red pepper flakes
  • 4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons fresh lime juice
  • 1 ½ teaspoons soy sauce
  • 1 shallot, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoons fresh thyme
  • 1 ½ teaspoons chopped fresh dill
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ jalapeno or serrano chili pepper, seeded and chopped
  • 1 ½ teaspoons minced ginger
  • ¾ cup olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 48 haricots verts (thin, French green beans), trimmed
  • 16 baby carrots, greens trimmed to 1/4-inch
  • 16 grape or cherry tomatoes, halved
  • 16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
  • 1 red onion, thinly sliced
  • 1 cup chervil sprigs

Cooking Directions

  1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts

  • Calories 695.6
  • Carbohydrate 21.7 g
  • Cholesterol 76.7 mg
  • Fat 49.4 g
  • Fiber 3.7 g
  • Protein 42.8 g
  • Saturated Fat 6.9 g
  • Sodium 635 mg
  • Sugar 8.7 g


  1. We absolutely loved this. My 5 & 6 year old said they didn't care for the dressing but the 2 year old 10 yr old & 11 year old ate it up! As did my husband and I. Thank you for sharing.
  2. This recipe turned my non fish hubby into a fish guy! I followed the marinade and the dressing recipe to the tee... I made a garden salad with capers, bacon, Parmesan cheese and boiled eggs along with the veges! The dressing was the star of the show! I didn't have sushi grade tuna... but had - Read more ...
  3. The vinaigrette was delicious and went great with the tuna. I wasn't fond of the chervil my wife however loved it.
  4. Simply yummy. The flavor is amazing! I barely seared the tuna. I used sushi grade. My whole family loved it. Definitely a keeper. Thanks Ryan.
  5. OMG, this is the best salad recipe ever. The dressing is mouth-wateringly delicious. I served the veggies on garden salad greens and topped it with sockeye salmon (cooked on the bbq) instead of tuna. I included young garden potatoes in with the carrots, beans and cherry tomatoes and I served garden cucumber slices on the - Read more ...
  6. I only made the fish and sauce and served over rice instead of making the salad. I liked it but hubby LOVED it. I did double the jalapeno (personal preference), and subbed onion for shallot.