Nicoise Salad with Sweet Potatoes and Ahi Tuna

  • prep time 60 min
  • total time 100 min
  • serves 4
3 Ratings
Nicoise Salad with Sweet Potatoes and Ahi Tuna

Sweet potato coins cooked low and slow in olive oil set the stage for this quintessentially French salad.

Pitchin' In
Courtesy of: Pitchin' In

Moderate, Salad, Appetizer, French, Potatoes, Fish, Vegetables, Tomatoes, Eggs/Dairy

Directions for: Nicoise Salad with Sweet Potatoes and Ahi Tuna


Sweet Potato Confit

2 small sweet potatoes, peeled and cut into 1/4-inch coins

2 clove garlic, very thinly sliced

2 sprig thyme

extra virgin olive oil to cover

Pan Seared Ahi Tuna

4 Ahi tuna loins (each about 3 oz/85 g), cut into logs 2-inches by 2-inches by 4-inches

2 Tbsp EACH (60 mL total) whole peppercorns and coriander seed

2 Tbsp (30 mL) sea salt

2 Tbsp (30 mL) extra virgin olive oil

Lemon-Caper Vinaigrette

juice and zest of 1 lemon

1 Tbsp (15 mL) red wine vinegar

1 tsp (5 mL) Dijon mustard

1 Tbsp (15 mL) roughly chopped capers

1 tsp (5 mL) salt

½ tsp (2 mL) pepper

½ cup (125 mL) reserved extra virgin olive oil

Lemon-Anchovy Aioli

½ cup (125 mL) mayonnaise

1 Tbsp (15 mL) lemon juice

2 anchovies, mashed into a paste, or 1 teaspoon (5 mL) anchovy paste

1 Tbsp (15 mL) finely chopped chives


2 cup (500 mL) tender-crisp haricots vert

4 hardboiled eggs, shelled and quartered

4 cup (1 L) heart of Romaine lettuce, torn into bite-size pieces

1 cup (250 mL) halved cherry tomatoes

¼ cup (60 mL) pitted and sliced Nicoise olives

¼ cup (60 mL) thinly sliced red onion


Sweet Potato Confit

1. Place potatoes, garlic and thyme in a small ovenproof dish; add enough oil to cover potatoes, cover, place on a rimmed baking sheet in a preheated 325 degrees Fahrenheit (160 degrees Celsius) oven until potatoes are fork tender, about 40 minutes.

2. Carefully remove potatoes from oil with a slotted spoon to a dish. Discard thyme and garlic and reserve oil.

Pan Seared Ahi Tuna

1. In a food processor or spice grinder, grind peppercorns and coriander seeds, place in a bowl with salt and stir to combine.

2. Rub pepper mixture over sides of tuna loins to encrust.

3. In a medium skillet set over medium-high heat, add oil.

4. Pan sear tuna loins 30 seconds per side; 2 minutes total searing time.

Lemon-Caper Vinaigrette

1. Whisk together, lemon juice and zest, vinegar, mustard, capers, salt and pepper.

2. Slowly whisk in oil to emulsify.

Lemon-Anchovy Aioli

1. Whisk together all ingredients and refrigeration until ready to use.


1. To Plate: Smear a little aioli on each of 4 plates, fan 4 sweet potatoes coins on top, then layer on haricot beans, eggs, lettuce, tomatoes, olives and onions and drizzle with vinaigrette. Cut tuna loins into ½-inch thick slices and fan over top of salad. Serve immediately.

See more: Moderate, Salad, Appetizer, French, Potatoes, Fish, Vegetables, Tomatoes, Eggs/Dairy