Tuna Nicoise Salad

This is my second submission for this month's Go Ahead Honey It's Gluten Free recipe roundup of Seasonal Salads. I wanted to share with you one sweet salad using seasonal fruit, and one savory salad featuring some of the fresh vegetables that I've been picking up at our local farmer's market.

June is the national fresh fruit and vegetable month in the U.S. which I am more than happy to celebrate. Despite how much chocolate you see on this site, we really do enjoy normal food too. Now I just need to figure out how to celebrate Aquarium Month and National Accordion Awareness Month!

Shared at AFW

Tuna Nicoise Salad



  • 1 lb ahi tuna steak, good quality sushi grade
  • 6 cups mixed lettuce (I used baby romaine, spinach, and a little arugula)
  • 3 asparagus spears, trimmed and cut into 2 inch pieces
  • ¼ pound green beans, trimmed
  • ½ cup Niçoise or kalamata olives, pitted
  • 1 tablespoon capers
  • ½ cup grape tomatoes, halved
  • 2 tablespoons fresh parsley, chopped
  • 4 eggs, hard boiled and halved
  • ¼ cup Lemon Herb Vinaigrette

Lemon Herb Vinaigrette

  • 1 teaspoon chopped shallot
  • 2 teaspoons dijon mustard
  • 2 tablespoons red wine vinegar
  • juice of ½ of a lemon
  • 2 garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon herbs du provence
  • ¼ teaspoon sea salt
  • ⅛ teaspoon fresh ground pepper
  • 2 teaspoons honey


  1. Make your dressing first so the flavors can meld while you fix the rest of the salad ingredients.
  2. Place all of the vinaigrette ingredients except for the olive oil in a food processor or blender and pulse until a paste forms. With the machine running, slowly drizzle in the oil until emulsified. Leave at room temperature until you’re ready to assemble the salad.
  3. Heat a skillet over medium-high heat. Rub the ahi steak with 2 tablespoons of the vinaigrette, then sear it in the skillet for 2 minutes on each side. You want the center to still be rare. Slice the tuna against the grain into very thin slices.
  4. Bring a pot of water to a boil, then quickly blanch the asparagus and green beans for about a minute. Immediately plunge the vegetables into cold water to stop the cooking process. You can also steam the vegetables for a few minutes if that’s easier for you. They should be slightly cooked but still crunchy.
  5. To serve, pile the lettuce on a platter then surround it with the green beans, asparagus, olives, capers, tomatoes, eggs.
  6. Drizzle ¼ cup of the vinaigrette over top and sprinkle with parsley.