A classic dish hailing from the sun-soaked French Riviera, the Niçoise salad is a vibrant celebration of Mediterranean flavours and simple, fresh ingredients.

Traditionally associated with the city of Nice, it brings together seasonal produce, protein-rich tuna, eggs, and the briny punch of olives and anchovies – making it as nourishing as it is beautiful. This version from Miriam Al-Noah (aka @mealswithmim on Instagram and TikTok) leans on lightly seared tuna and crisp vegetables for a modern, elegant twist while still honouring its Provençal roots.

Perfect for a light yet satisfying lunch or a summer dinner al fresco, it pairs wonderfully with a chilled glass of rosé or crisp white wine.

Ingredients

(Serves 2. This recipe also works well if you increase quantities and prepare on a big sharing platter.)

For the salad:

• 200 grams fresh tuna
• 2 small-medium waxy potatoes
• 1-2 heads of baby cos lettuce
• handful of radishes
• 2 heirloom tomatoes
• 2 eggs
• small handful of kalamata olives.
• a large handful of herbs of your choice (I use parsley and mint, but basil is also great).

For the dressing:

• 1 tbsp Dijon mustard
• 3-4 anchovies, chopped finely
• juice of half a lemon (or alternatively, you can use vinegar)
• 2 tbsp extra virgin olive oil
• salt and pepper.

Method

1. Wash and cut your radishes lengthways, put into an ice bath.
2. Cut the ends off your beans and blanch in boiling water for approx. 2-3 mins. You want these to remain crunchy, so make sure you don’t overcook. Once ready, run under cold water and place into an ice bath.
3. Cut your tomatoes into wedges and season with olive oil, salt and pepper.
4. To make your dressing, combine all ingredients and adjust to your preferred taste.
5. If your olives have pips, pit them. If not, they can remain whole.
6. Boil your potatoes with their skin on until just cooked through, timing will be dependent on the size of the potatoes so check throughout by piercing with a fork. Should take around 10-15 minutes. Season with olive oil, salt and pepper.
7. Rinse the cos lettuce and tear the leaves off.
8. Boil water and place eggs in for 6.5 minutes. Run under cold water and then peel ready for plating later.
9. Tear or chop up your herbs.
10. Thinly slice shallot.
11. Heat a saucepan (or BBQ) to a medium high heat. Drizzle tuna with olive oil, salt and pepper and cook high and hot for approx. 1.5 minutes each side. Again, this will be dependent on the thickness of your tuna steak. You want this to sear on the outside but remain relatively raw inside (Unless your preference is to fully cook, then do that!).
12. Start preparing your plate. First, place the lettuce and then top with radishes, tomatoes, potato, egg, shallot and capers.
13. Slice your tuna against the grain (the muscle fibres that run through the fish)
14. Place tuna on the salad and top with herbs and dressing. Enjoy!