a niçoise salad and a glass of rosé. nothing makes me happier!

Dairy free, Pescetarian

 Tuna Nicoise Salad. Dairy free. Pescetarian
 Tuna Nicoise Salad. Dairy free. Pescetarian.

recipe featured on Body + Soul | photos by Morgan Ione Yeager

"This salad is my all time salad of salads. It will always remind me of sitting by the ocean in the south of France with a glass of rose in hand, basking in the sun and appreciating how incredibly good life is... A celebration of all things summer and happiness..."

INGREDIENTS: (serves 2)

1 piece of tuna steak (about 1 pound) or you can cheat and use tinned tuna but it's not quite the same to me

2- 4 eggs, hard boiled, peeled and sliced in half

big handful green beans, ends cut off. You can add these raw or blanch them if desired

2 big handfuls small potatoes, boiled and sliced in half

handful kalamata olives, pitted

1 - 2 tomatoes of choice, sliced (i used heirlooms)

1 tbsp + olive oil

1 tbsp + lemon juice

salt and pepper

4 anchovies- optional



1/4 cup olive oil

pinch sea salt + pepper

2 tbsp lemon juice

1 shallot, minced

1 tbsp dijon mustard

  1. Marinade the tuna in the olive oil, lemon juice, salt and pepper for 5-10 minutes.
  2. Make the dressing either by throwing all of the ingredients into a jar with a lid and shaking until mixed or whisk together in a bowl. 
  3. In a pan or on the BBQ sear both sides of the tuna over medium heat without cooking it all the way through. Set aside to cool. When ready, slice very thinly.
  4. Arrange the rest of the ingredients on a plate and top with the tuna. 
  5. Drizzle with dressing and enjoy with a nice cold glass of rose!