Gordon Ramsay Tuna Niçoise Salad Recipe – A Fresh and Flavorful Classic

Gordon Ramsay Tuna Niçoise Salad is a vibrant and well-balanced French dish that combines seared tuna, crisp vegetables, and a tangy homemade dressing. Unlike the traditional version that uses canned tuna, this recipe elevates the dish with fresh, high-quality tuna steaks that are lightly seared for a rich, meaty texture. Packed with protein, healthy fats, and bright Mediterranean flavors, this salad is perfect for a light yet satisfying lunch or dinner. Whether you’re looking for a nutritious meal or an elegant dish for entertaining, this Tuna Niçoise Salad is a must-try.

What is Gordon Ramsay’s Tuna Niçoise Salad?

Gordon Ramsay’s Tuna Niçoise salad is a refined take on the traditional French dish from Nice, featuring lightly seared tuna instead of canned tuna for a richer and fresher taste. The salad includes crisp greens, tender potatoes, green beans, cherry tomatoes, olives, and a zesty dressing that ties everything together. This dish is a perfect blend of protein, healthy fats, and fresh vegetables.

Other Gordon Ramsay Recipes

• Gordon Ramsay Cabbage Soup
• Gordon Ramsay Lamb’s Kidney
• Gordon Ramsay Roast Goose
• Gordon Ramsay Caesar Salad

Reasons to Try Gordon Ramsay’s Tuna Niçoise Salad

• Seared fresh tuna for superior taste – A step up from the traditional canned tuna.
• Perfectly balanced flavors – A mix of tangy, salty, and savory elements.
• Nutrient-dense and healthy – Packed with protein, omega-3s, and fresh vegetables.
• Light yet satisfying – Ideal for a refreshing lunch or dinner.
• Simple yet elegant – A gourmet dish that’s easy to make at home.

Ingredients Needed to Make Gordon Ramsay’s Tuna Niçoise Salad

For the Salad:

• 2 fresh tuna steaks (about 6 oz each)
• 8 oz (225g) baby potatoes, halved
• 6 oz (170g) green beans, trimmed
• 2 large eggs
• 1 cup cherry tomatoes, halved
• ½ cup black Niçoise or Kalamata olives
• 4 cups mixed salad greens (romaine, arugula, or butter lettuce)
• 1 tablespoon olive oil (for searing the tuna)
• Salt and black pepper to taste

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for balance)
• 1 small shallot, finely minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon capers, finely chopped (optional, for extra tang)

Instructions to Prepare Gordon Ramsay’s Tuna Niçoise Salad

Prepare the Salad Components:

1. Boil the potatoes – Place halved baby potatoes in a pot of salted water and boil for 10-12 minutes until fork-tender. Drain and let cool.
2. Blanch the green beans – Boil green beans in salted water for 2 minutes, then transfer them to an ice bath to preserve their color and crispness. Drain and set aside.
3. Cook the eggs – Place eggs in boiling water and cook for 7-8 minutes for a soft center or 10 minutes for a firmer yolk. Transfer to an ice bath, peel, and slice in halves.

Sear the Tuna:

4. Season the tuna – Pat dry the tuna steaks and season both sides with salt and black pepper.
5. Sear on high heat – Heat 1 tablespoon olive oil in a skillet over high heat. Sear the tuna for 1-2 minutes per side for a medium-rare finish. If you prefer it more cooked, sear for an additional minute per side. Let rest before slicing thinly.

Make the Dressing:

6. Whisk the ingredients – In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, shallots, salt, black pepper, parsley, and capers.

Assemble the Salad:

7. Arrange the greens – Spread the mixed salad greens on a large serving platter or individual plates.
8. Layer the toppings – Add potatoes, green beans, cherry tomatoes, olives, and eggs.
9. Add the tuna – Slice the seared tuna and arrange it on top.
10. Drizzle with dressing – Pour the dressing evenly over the salad.
11. Serve immediately – Enjoy fresh for the best flavor and texture.

What Goes Well With Gordon Ramsay’s Tuna Niçoise Salad?

Crusty French baguette

Perfect for scooping up extra dressing.

Roasted nuts

Adds extra crunch and protein to the dish.

Grilled asparagus or artichokes

A warm side that enhances the Mediterranean flavors.

Chilled gazpacho

A light soup that complements the freshness of the salad.

Key Tips for Making Gordon Ramsay’s Tuna Niçoise Salad

Use high-quality tuna

Fresh, sushi-grade tuna works best for a tender and flavorful seared result.

Don’t overcook the eggs

Soft-boiled eggs with slightly runny yolks add extra creaminess to the salad.

Keep vegetables crisp

Blanching green beans in ice water preserves their vibrant color and crunch.

Let the tuna rest before slicing

Resting the tuna for a couple of minutes prevents juices from running out.

Dress the salad just before serving

This keeps the greens fresh and prevents them from wilting.

Creative Variations of Gordon Ramsay’s Tuna Niçoise Salad

Grilled Niçoise Salad

Grill the tuna and vegetables for a smoky, charred flavor.

Salmon Niçoise

Swap tuna for grilled or smoked salmon for a different take.

Vegan Niçoise Salad

Replace tuna with marinated tofu or chickpeas and omit the eggs.

Spicy Tuna Niçoise

Add chili flakes or a dash of Sriracha for extra heat.

Balsamic Glazed Niçoise

Drizzle with balsamic glaze instead of red wine vinegar for a sweeter tang.

Storage Guidelines for Gordon Ramsay’s Tuna Niçoise Salad

Refrigerate leftovers properly

Store components separately in airtight containers for up to 2 days.

Keep dressing separate

To prevent the salad from becoming soggy, store the dressing separately and add just before serving.

The best way to store cooked tuna

Wrap seared tuna in plastic wrap and store it in the fridge for up to 24 hours.

Reheating Tips for Gordon Ramsay’s Tuna Niçoise Salad

Serve the salad cold or at room temperature

Niçoise salad is best enjoyed fresh and should not be reheated.

Re-crisp potatoes and green beans if needed

Briefly sauté in a pan with olive oil to revive texture.

Refresh the dressing

If refrigerated, shake or whisk before using to restore consistency.

FAQs

What is the best type of tuna for Gordon Ramsay’s Tuna Niçoise Salad?

Fresh, sushi-grade tuna steaks are the best choice for Gordon Ramsay Tuna Niçoise Salad. They provide a meaty texture and rich flavor when lightly seared. If fresh tuna isn’t available, high-quality canned tuna in olive oil can be used as an alternative.

How do you keep green beans crisp in Tuna Niçoise Salad?

To keep green beans crisp in Gordon Ramsay Tuna Niçoise Salad, blanch them in boiling salted water for 2 minutes, then immediately transfer them to an ice bath. This stops the cooking process and preserves their bright color and crunchy texture.

Can you make Gordon Ramsay Tuna Niçoise Salad ahead of time?

Yes, Gordon Ramsay Tuna Niçoise Salad can be made ahead by preparing the components separately. Store the cooked potatoes, green beans, eggs, and dressing in airtight containers in the refrigerator for up to 2 days. Seared tuna is best served fresh but can be refrigerated for up to 24 hours. Assemble just before serving for the best texture.

What dressing is used in Gordon Ramsay’s Tuna Niçoise Salad?

The dressing for Gordon Ramsay’s Tuna Niçoise Salad is a light vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, shallots, and fresh herbs. It adds a tangy and slightly savory balance to the fresh ingredients.

Final Words

Gordon Ramsay’s Tuna Niçoise Salad is a fresh, protein-packed, and beautifully balanced dish that brings the best of Mediterranean flavors to your table. Whether served as a light yet filling meal or an elegant side, this salad offers a perfect combination of seared tuna, crisp vegetables, and a tangy dressing. Try this gourmet take on a classic and enjoy a healthy, delicious meal that feels like fine dining at home!

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