Nicoise Salad with Sweet Potatoes and Ahi Tuna

  • prep time60 min
  • total time 100 min
  • serves 4
Lynn Crawford
Lynn Crawford Pitchin' In

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

21 Ratings
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

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