Gordon Ramsay Tuna Niçoise Salad

This Gordon Ramsay–inspired Tuna Niçoise Salad is a fresh, vibrant dish full of bold Mediterranean flavours and satisfying textures. Tender seared tuna, crisp vegetables, and a punchy dressing come together for a restaurant-style salad that feels special yet approachable. It is surprisingly simple to make and ideal for a light lunch or elegant supper. From start to finish, it takes around 30 minutes.

Ingredients

For the seared tuna

• 2 fresh tuna steaks, about 150g each
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

For the salad

• 300g new potatoes
• 150g fine green beans, trimmed
• 200g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 little gem lettuces, leaves separated
• 80g black olives
• 2 large free-range eggs

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• Sea salt and freshly ground black pepper

How to Make Gordon Ramsay Tuna Niçoise Salad

• Prepare the vegetables: Place the new potatoes in a pan of cold salted water, bring to the boil, and cook for 12–15 minutes until tender. Drain and allow to cool slightly before slicing. Cook the eggs in gently boiling water for 7 minutes, then cool in cold water, peel, and cut into halves.
• Blanch the beans: Bring a small pan of salted water to the boil and cook the green beans for 2–3 minutes until just tender and bright green. Drain and refresh in cold water to keep their colour.
• Make the dressing: Whisk together the olive oil, red wine vinegar, Dijon mustard, and garlic in a small bowl. Season well with salt and pepper and set aside.
• Sear the tuna: Heat a frying pan over high heat until very hot. Rub the tuna steaks with olive oil and season generously. Sear for 1–2 minutes on each side so the outside is sealed but the centre remains pink. Remove from the pan and rest briefly before slicing.
• Assemble the salad: Arrange the lettuce leaves on a large serving platter. Add the potatoes, green beans, tomatoes, red onion, olives, and eggs. Lay the sliced tuna over the top and drizzle with the dressing just before serving.

Tips

How do I keep the tuna tender?

Make sure the pan is very hot and cook the tuna briefly. Overcooking will make it dry, so aim for a pink centre.

Can I prepare anything in advance?

The vegetables and dressing can be prepared a few hours ahead and kept chilled. Sear the tuna just before serving for the best flavour.

What if I prefer well-done tuna?

You can cook the tuna for an extra minute on each side, but it will be firmer and less juicy.

Serving Suggestions

• Serve with crusty bread to soak up the dressing
• Pair with a chilled glass of dry white wine
• Add anchovies for a more traditional Niçoise finish

Storage

Room temperature

This salad is best eaten fresh and should not be left out for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 24 hours. Keep the dressing separate if possible.

Freezing

Freezing is not recommended, as the vegetables and tuna will lose their texture.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 38g
• Fat: 18g
• Saturated Fat: 3g
• Sodium: 0.9g

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Gordon Ramsay Tuna Niçoise Salad

Recipe by Alex TurnerCourse: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Fresh seared tuna with potatoes, green beans, eggs, olives, and a sharp Dijon dressing.

Ingredients

• 2 fresh tuna steaks

• 300g new potatoes

• 150g green beans

• 200g cherry tomatoes

• 2 free-range eggs

• 2 little gem lettuces

• 80g black olives

• 1 small red onion

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove

• Sea salt

• Black pepper

Directions

• Boil potatoes and eggs until just cooked.
• Blanch green beans briefly and cool.
• Whisk dressing ingredients together.
• Sear tuna quickly on each side.
• Assemble salad and drizzle with dressing.

Notes

• Serve tuna pink for best texture.
• Prepare vegetables ahead for ease.