A colorful coastal platter of seared tuna, tender new potatoes, crisp blanched green beans, halved tomatoes, olives and hard‑boiled eggs, all dressed with a bright lemon‑Dijon vinaigrette.
A Show‑Stopping Tuna Niçoise Platter for Easy Entertaining
This coastal tray brings seared tuna, tender new potatoes and crisp green beans together with a bright lemon‑Dijon vinaigrette for a colorful, make‑ahead meal that looks as good as it tastes.
Think of this as a composed salad you can actually rely on: meaty, quickly seared tuna steaks anchor a ring of halved new potatoes, blanched green beans, cherry tomatoes, kalamata olives and quartered hard‑boiled eggs. The contrast of a warm, rare center in the tuna against creamy yolks and snappy green beans is what makes every bite interesting—and the platter format turns simple ingredients into an impressive spread with minimal fuss.
The lemon‑Dijon vinaigrette—made with garlic, red wine vinegar and plenty of olive oil—keeps things bright and glossy. A little brine from chopped anchovies and capers or a scattering of olives ties the seafood notes together without overpowering the fish. Sear the tuna hot and fast for a caramelized exterior and translucent center, then thinly slice across the grain so each guest can build their ideal forkful.
One of the best things about a Niçoise platter is how much you can do ahead: the potatoes and eggs can be cooked a day in advance, beans blanched and chilled, and the vinaigrette whisked and refrigerated. Hold off on searing the tuna until just before serving, and warm the potatoes slightly if you like them cozy next to the fish. Arrange everything on a large tray over mixed greens, add lemon wedges, and spoon the dressing over just before it hits the table.
This is a great option for a casual dinner, light summer gathering or a relaxed Sunday supper—substantial enough to satisfy but fresh and plated for sharing. Adjust the tuna from rare to medium if you prefer, and serve with crusty bread to sop up the dressing; it’s a simple, showy dish that reads like a celebration of coastal flavors.
Ingredients
How to Make Tuna Niçoise Platter Tray
- Place the new potatoes in a medium pot, cover with cold water, add 1/2 tsp kosher salt, bring to a boil and simmer until tender when pierced, 12–15 minutes; drain, cool slightly and halve.
- While the potatoes cook, bring a small pot of water to a boil, gently lower in the eggs, simmer 9 minutes for hard-cooked yolks, then transfer to an ice bath for 5 minutes before peeling and quartering.
- Trim the green beans, blanch in boiling water 3–4 minutes until bright and just tender, then plunge into ice water to stop cooking and keep color; drain and pat dry.
- Make the vinaigrette by whisking together the Dijon mustard, red wine vinegar, juice of half the lemon, minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper, then stream in 3 tbsp extra-virgin olive oil until emulsified; taste and adjust seasoning.
- Pat the tuna steaks very dry and season both sides with a pinch of salt and black pepper; heat a large skillet over high heat with 1 tbsp oil and sear the tuna 1–1½ minutes per side for medium-rare (adjust time for thickness), then transfer to a cutting board and rest 3 minutes before slicing thinly across the grain.
- Slice the halved potatoes into the platter-friendly size and halve the cherry tomatoes; thinly slice the red onion and roughly chop the parsley.
- Arrange the mixed salad greens on a large serving tray as a base, cluster the halved potatoes, blanched green beans, cherry tomatoes, kalamata olives, capers and red onion in sections, and tuck the quartered eggs and anchovy fillets around the tray.
- Fan the sliced tuna over the center or along one side of the tray, drizzle the vinaigrette evenly over the vegetables and tuna, squeeze remaining lemon half over the fish, and sprinkle with chopped parsley.
- Serve the platter family-style so diners can build plates with a mix of tuna, eggs, potatoes, beans and greens; offer extra vinaigrette at the table.
Recipe Card
Tuna Niçoise Platter Tray
A colorful coastal platter of seared tuna, tender new potatoes, crisp blanched green beans, halved tomatoes, olives and hard‑boiled eggs, all dressed with a bright lemon‑Dijon vinaigrette.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Place the new potatoes in a medium pot, cover with cold water, add 1/2 tsp kosher salt, bring to a boil and simmer until tender when pierced, 12–15 minutes; drain, cool slightly and halve.
- While the potatoes cook, bring a small pot of water to a boil, gently lower in the eggs, simmer 9 minutes for hard-cooked yolks, then transfer to an ice bath for 5 minutes before peeling and quartering.
- Trim the green beans, blanch in boiling water 3–4 minutes until bright and just tender, then plunge into ice water to stop cooking and keep color; drain and pat dry.
- Make the vinaigrette by whisking together the Dijon mustard, red wine vinegar, juice of half the lemon, minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper, then stream in 3 tbsp extra-virgin olive oil until emulsified; taste and adjust seasoning.
- Pat the tuna steaks very dry and season both sides with a pinch of salt and black pepper; heat a large skillet over high heat with 1 tbsp oil and sear the tuna 1–1½ minutes per side for medium-rare (adjust time for thickness), then transfer to a cutting board and rest 3 minutes before slicing thinly across the grain.
- Slice the halved potatoes into the platter-friendly size and halve the cherry tomatoes; thinly slice the red onion and roughly chop the parsley.
- Arrange the mixed salad greens on a large serving tray as a base, cluster the halved potatoes, blanched green beans, cherry tomatoes, kalamata olives, capers and red onion in sections, and tuck the quartered eggs and anchovy fillets around the tray.
- Fan the sliced tuna over the center or along one side of the tray, drizzle the vinaigrette evenly over the vegetables and tuna, squeeze remaining lemon half over the fish, and sprinkle with chopped parsley.
- Serve the platter family-style so diners can build plates with a mix of tuna, eggs, potatoes, beans and greens; offer extra vinaigrette at the table.
Nutrition
- Carbohydrates
- 27
- Saturated Fat
- 3.4
- Sodium
- 980
- Fiber
- 6
- Unsaturated Fat
- 14.6
- Protein
- 37
- Fat
- 18
- Cholesterol
- 235
- Trans Fat
- 0
- Calories
- 455
- Sugar
- 4