An umami twist on the French classic, this Asian Niçoise Salad features seared sesame-crusted tuna with a tangy sesame-ginger vinaigrette.
So, Niçoise salad—have you tried it? Or have you seen Niçoise salad on menus at fancy restaurants where servers scrape crumbs off tables, and you’ve never ordered it because you don’t want to butcher the pronunciation? As someone whose French doesn’t extend past the words “fromage” and “oui,” I get it.
That all changed a few weeks ago. I was at a bar where they serve non-fancy but delicious things, like a Hawaiian pizza burger. On the menu, my eyes caught sight of a classy salad full of veggies and juicy tuna. Feeling adventurous, I decided to give it a try. I’m glad I did.
The tender boiled eggs, all mixed with leafy spinach, savory capers, tangy olives, and tender potatoes (potatoes in salad might just be my new JAM), and then topped off with a melt-in-your-mouth tuna steak? Oh, and did I mention the soy sauce vinaigrette?
I could eat that all day long. That’s why I had to try my own version. Long story short? I did make it, and this Asian Niçoise salad is the delicious result.
If you’re a discerning person who has had a proper French Niçoise, you may be skeptical of this Asian remix. After all, there’s no herbaceous dressing or green beans—and then there’s the blanched asparagus and soy vinaigrette. Still, you’ll see some similarities, like the eggs, potatoes, tuna, and other ingredients that make a Niçoise salad shine.
So no, this isn’t the French Niçoise you’d find in Nice or your local four-star bistro. And that’s what makes it so delicious. One bite of the sesame-crusted tuna with that umami-forward vinaigrette, and you’ll get it.
The proper prep—it’s all about timing
Asian Niçoise salad isn’t particularly complicated, but it does require some precision with your timing. Think about it. You’ve got potatoes boiling, eggs cooking, and asparagus blanching, all within minutes of each other. I’ve learned that the trick is to stagger everything. I’d start with your potatoes (they take the longest), then add the eggs, and finally finish with your quick-cooking veggies. By the time your tuna steaks are seared and you’ve whisked the vinaigrette, you’ll be ready to assemble the salad!
How do I store leftovers?
Store the tuna in a separate airtight container. It should stay fresh in your fridge for up to 2 days. The rest of the salad can also be refrigerated for up to 2 days, although the potatoes and asparagus taste much better on the day you make them. The vinaigrette keeps well on its own—just store it in a container or mason jar in your fridge for up to 1 week.
Serving suggestions
Frankly, Asian Nicoise salad is a meal all on its own. However, I’d never say no to a baguette or a Crostini to soak up the dressing. If the salad is part of a larger meal, start with a light soup, like Miso Soup, and a batch of Fried Spring Rolls. And for drinks, you could either go French or Asian—a Chardonnay or a glass of sake both work. That said, a sparkling Wine Spritzer is never a bad idea!
Ingredients
For The Salad:
- 6 ounces small potatoes
- Salt for boiling water and seasoning
- 2 eggs
- 1/2 large red bell pepper cut into large cubes
- 1 small bunch asparagus
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons toasted sesame seeds
- 8 ounces ahi tuna steaks (2 small steaks)
- 6 cups spinach packed
- 1/2 cup cherry tomatoes halved
- 3 tablespoons sliced black olives
- 4 teaspoons capers
For The Vinaigrette:
- 1 tablespoon + 1 teaspoon coconut aminos
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon mustard
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
Instructions
- Place the potatoes in a large pot and cover with cold water. Season generously with salt. Bring the pot of water to a boil over high heat. Once boiling, reduce to medium-high and cook the potatoes until fork-tender, about 10-12 minutes.
- While the potatoes cook, place the eggs in a medium pot and cover them with 1 inch of cold water. Bring the water to a rapid boil over high heat. Once boiling, turn the heat off, cover the pot (but don’t remove it from the heat) and let the eggs stand for 10-12 minutes. Then, drain out the water and cover with cold water to chill until ready to use.
- Bring another medium pot of generously salted water to a boil. Once boiling, add in the red pepper and asparagus, and cook just until fork-tender, about 3 minutes. Immediately drain and transfer to a bowl of ice water to stop the cooking process.
- Heat the 2 teaspoons of olive oil in a large pan over medium-high heat. While the oil heats, spread the sesame seeds into a shallow plate that has sides.
- Lightly press each side of the tuna steaks into the sesame seeds until all sides are evenly coated.
- Place the tuna into the hot pan and sear just until the seeds darken, about 1-2 minute per side, depending on how cooked you like your tuna. Make sure you sear all the sides, not just the front and back! Set aside while you make the vinaigrette.
- Whisk all the vinaigrette ingredients, up to the olive oil, together in a medium bowl. Then, while constantly whisking, stream in the olive oil until well mixed.
- Place the spinach, tomatoes, asparagus, and bell pepper into a large bowl and toss with the vinaigrette. Divide between two large bowls.
- Then, divide the capers, olives, eggs and potatoes (slice them if you wish) on top. Finally, slice the tuna and divide between the bowls.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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