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Tuna Nicoise Salad
Ryan DePersio cooks up a tuna nicoise salad with a mustard vinaigrette
Samantha Okazaki / TODAY
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(16 rated)

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.


  • For the tuna

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


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.

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Make this delicious 5-ingredient tuna nicoise salad

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