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Emeril's Classic Tuna Nicoise Salad Recipe

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This recipe for Emeril's Classic Tuna Nicoise Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Monday, July 21, 2008


1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
1/4 pound haricots verts, or small, thin green beans, ends trimmed
2 pounds yellowfin tuna loin, trimmed of sinew
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
2 rosemary sprigs
1 large head romaine or Bibb lettuce, rinsed and patted dry
2 tsp chopped fresh parsley leaves
1/2 tsp chopped fresh tarragon leaves
Anchovy Dressing, recipe follows
1/2 pound Roma plum tomatoes, cut into 1-inch cubes
1/3 c halved and seeded black brine-cured olives
1/3 c halved and seeded green brine-cured olives
1/2 c thinly sliced red onion
4 hard-boiled eggs, peeled and sliced
Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)

Anchovy Dressing:
1 anchovy fillet, drained
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 tsp chopped garlic
1 large egg*
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
6 tbsp olive oil
2 tbsp extra-virgin olive oil
1 1/2 tsp minced shallots
2 tsp capers, drained and chopped
1/2 tsp Worcestershire sauce

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.

Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.

Anchovy Dressing:
In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. Yield: 1 cup

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Number Of Servings:
Number Of Servings:
4 entree salads
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Recipe courtesy Emeril Lagasse




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