Tuna Nicoise Salad


  1. Heat olive oil in sauté pan over medium-high heat.
  2. Season tuna on both sides with salt and pepper, then cook for 1 minute on each side.
  3. Remove from heat and cool in refrigerator for 20-30 minutes.
  4. Once cool, remove from cooler and slice.
  5. In the center of four plates layer tuna like a deck of cards. Now section off egg, tomatoes, capers and green beans.
  6. Make a line over sliced tuna with olive mixture. Drizzle everything with dressing and serve.


  • 4 Tbsps. capers
  • 4 egg(s), boiled, peeled, cut in half
  • 1/4 pound green beans, fresh, blanched
  • 1 cup olive(s), mixed, sliced
  • 1 Tbsp. pepper, black
  • 2 Tbsps. Piancone® Oil, Olive
  • 1/4 pound potato(es), fingerling, boiled and sliced
  • 1/4 pound potato(es), purple, boiled and sliced
  • 1 Tbsp. salt
  • 1/2 pint tomato(es), red teardrop
  • 4 tuna block(s), saku
  • 1 cup Village Garden® Balsamic Vinaigrette, Tuscany