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

Gordon Ramsay Tuna Niçoise Salad
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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.

Ingredients

Scale

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

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:

  1. Season the tuna – Pat dry the tuna steaks and season both sides with salt and black pepper.
  2. 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:

  1. 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:

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-tuna-nicoise-salad/