Dinner

Seared Tuna & Asparagus Niçoise Recipe

Name: Seared Tuna & Asparagus Niçoise Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 300g small new potatoes, halved; 250g asparagus; 3 eggs; 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks; 3 large tomatoes, quartered; 50g pitted Kalamata olives, halved; 10 caper berries; 5 anchovy fillets; ½ small garlic clove, crushed; 70ml extra virgin olive oil; ½ lemon, juiced; 1 tbsp olive oil (for searing tuna)

ByNoah Steele November 6, 2025November 6, 2025

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Introduction

This seared tuna and asparagus niçoise is a fresh, vibrant twist on the classic French salad. Combining tender new potatoes, crisp asparagus, and perfectly seared tuna, it’s a light yet satisfying dish ideal for warm days or elegant dinners.

On a white oval plate, there is a colorful layered salad with several distinct parts: at the bottom, oval slices of white and yellow baby potatoes scattered across, mixed with quartered red tomatoes and dark purple olives; bright green asparagus spears placed diagonally and evenly throughout the salad; halved soft-boiled eggs with bright orange yolks and white edges evenly spaced on top; thin slices of seared pink tuna with a white outer edge layered in one area; and scattered green caper berries adding small pops of color. The dish is lightly drizzled with a golden dressing that gives a slight shine to the ingredients. The entire plate sits on a cloth napkin and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g small new potatoes, halved
250g asparagus

3 eggs
1 tbsp olive oil

200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
3 large tomatoes, quartered

50g pitted Kalamata olives, halved
10 caper berries
5 anchovy fillets

½ small garlic clove, crushed
70ml extra virgin olive oil
½ lemon, juiced

Instructions

Step 1: Cook the potatoes in a pan of boiling salted water for 12 minutes, or until a knife inserts easily. Transfer them to a bowl using a slotted spoon and let them steam-dry.
Step 2: Add the asparagus to the same pan and boil for 2 minutes. Immediately transfer to a bowl of ice-cold water to stop cooking and set aside.
Step 3: Bring another pan of water to a boil over medium-high heat and cook the eggs for 7½ minutes. Drain and place them in the bowl with the asparagus to cool.

Step 4: Prepare the dressing by crushing the anchovies and garlic together with a pestle and mortar until smooth. Transfer to a bowl, then whisk in the extra virgin olive oil and lemon juice. Season to taste.
Step 5: Heat the olive oil in a large non-stick frying pan over medium-high heat. Sear the tuna for 1–2 minutes on each side until golden outside but still pink inside. Slice into thick pieces.
Step 6: Peel and halve the eggs. On a large serving platter, toss the potatoes, asparagus, tomatoes, olives, caper berries, and dressing together.

Step 7: Arrange the egg halves and tuna slices on top. Season well and serve immediately.

Tips & Variations

Use sashimi-grade tuna to ensure the freshest and safest raw center in your seared tuna.
For added crunch, sprinkle some toasted pine nuts or almonds on top before serving.

If you prefer, swap the asparagus for green beans blanched in the same way.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat the potatoes gently, but serve the tuna and eggs cold or at room temperature for best texture and flavor.

How to Serve

The image shows a white oval plate filled with layers of food arranged in a colorful, fresh way. The bottom layer includes small, round, white potatoes and sliced tomatoes in red and green shades. There are also dark purple olives scattered around. On top of this layer, bright green asparagus spears are placed diagonally across the plate. Several halved soft-boiled eggs with runny orange yolks are distributed evenly, adding contrast. Thin slices of seared tuna with a pink inside and white edges lie over some vegetables near the center. Small green caper berries with long stems are spread throughout the dish. The whole plate is lightly sprinkled with black pepper. The plate sits on a light green cloth that is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tuna steaks for this recipe?

It’s best to use fresh, sashimi-grade tuna for searing to achieve the perfect texture and flavor. Frozen tuna can be used if thoroughly thawed, but it may not sear as well and could affect taste.

How do I know when the tuna is perfectly seared?

Cook the tuna for just 1-2 minutes on each side; the outside should be golden while the inside remains pink and slightly translucent. Overcooking will make it dry and less tender.