Gluten Free Seared Tuna Niçoise Salad
This classic French-inspired composed salad is the kind of meal that feels like a restaurant splurge but comes together in your own kitchen for four. Tender baby potatoes, crisp green beans, jammy seven-minute eggs, briny olives and capers, and sweet cherry tomatoes are all arranged over fresh greens — then crowned with beautifully seared ahi tuna. The whole thing gets tied together with a bright red wine vinegar and Dijon vinaigrette fragrant with fresh thyme, and every single component is naturally free of gluten without any substitutions required. That's the beauty of a dish built entirely on whole, unprocessed ingredients — there's nothing to swap out and no label-reading anxiety at the store. The tuna itself is simply seasoned with olive oil, salt, and pepper, then seared over screaming-hot heat for two minutes per side to get that deeply browned crust with a tender center. Sliced against the grain and fanned over the salad, it looks genuinely impressive for a weeknight dinner. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a complete, satisfying meal that's as elegant as it is effortless.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 4 large eggs
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
- 2 tbsp capers, drained
- 4 oz mixed greens or butter lettuce, torn
For the tuna
- 4 ahi tuna steaks (about 6 oz each, 1-inch thick)
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender when pierced with a knife, about 12–14 minutes. Using a slotted spoon, transfer the potatoes to a plate and set aside. Keep the water at a boil.
- 2
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer to a plate with the slotted spoon and set aside. Keep the water at a boil.
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