Ahi Tuna Niçoise Salad with Olive Oil–Dill Aioli

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

This classic French composed salad is made easy by using just one pan for cooking. Aioli is typically made with canola or vegetable oil because they impart very little flavor. Here, olive oil is added as well to create a luxurious aioli that works beautifully with this salad. Leftover aioli is delicious as a dip or on sandwiches.


For the Olive Oil–Dill Aioli

  • 1 clove garlic
  • Kosher salt
  • 1 large egg plus 1<


  1. To prepare the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. In a liquid measuring cup, combine the canola oil and olive oil. With the machine running, slowly add a few drops of oil and then follow with a slow and steady stream of oil. Conti