IE 11 is not supported. For an optimal experience visit our site on another browser.

Tuna Nicoise Salad

Ryan DePersio cooks up a tuna nicoise salad with a mustard vinaigrette
TODAY Show: Chef Ryan DePersio cooks up a tuna nicoise salad with a mustard vinaigrette. -- February 25, 2016Samantha Okazaki / TODAY


For the tuna
  • 4 tuna loins, 4 ounces each
  • 1 cup fingerlings, cut in half
  • 1 cup green beans, trimmed and cut in half
  • 3 braised artichokes (cut in half)
  • ½ cup mustard
  • 1 shallot, sliced
  • ¼ cup red wine vinegar
  • 1 egg yolk
  • ½ cup water
  • Salt and pepper to taste
  • 1 cup canola oil

Chef notes

This classic French recipe only takes a handful of ingredients, but it's packed with flavor thanks to a zippy mustard vinaigrette.

Note: You can substitute braised artichokes with bottled marinated artichokes.


Place the mustard, shallot, red wine vinegar, egg yolk, salt and pepper and water in a high-speed blender. Turn on blender and pour in oil slowly to emulsify the vinaigrette. Place in an air-tight container.

Season tuna with salt and pepper and sear on all sides in a cast iron pan for 10 to 15 seconds each side. Take out and let rest on cutting board.

Place beans, potatoes and artichokes in a bowl and season them with salt and pepper. Toss with 3 tablespoons of dressing. Place on center of plate, then slice tuna. Place around the salad and serve.