Tuna Niçoise Salad

Why You’ll Love This Recipe

I love this recipe because it offers a wonderful balance of textures and flavors in every bite. The tender potatoes, crisp vegetables, flaky tuna, and creamy eggs come together beautifully with a tangy homemade dressing. I also appreciate that I can prepare many of the ingredients ahead of time, making it a convenient meal for busy days or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 2 cans (5 ounces each) tuna in olive oil or water, drained
• 4 small Yukon Gold potatoes
• 8 ounces fresh green beans, trimmed
• 4 large eggs
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/3 cup Niçoise or Kalamata olives
• 2 tablespoons capers (optional)
• Fresh parsley, chopped

For the Vinaigrette

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon fresh lemon juice
• Salt
• Freshly ground black pepper

Directions

1. I place the potatoes in a saucepan, cover them with water, and boil them until they’re fork-tender. After cooling slightly, I slice them into bite-sized pieces.
2. I cook the green beans in boiling salted water for about 3 to 4 minutes, then immediately transfer them to ice water to keep them crisp and bright.
3. I boil the eggs for about 9 to 10 minutes, cool them in ice water, peel them, and cut them into halves or quarters.
4. I whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, salt, and pepper to prepare the vinaigrette.
5. I arrange the mixed greens on a large serving platter.
6. I evenly distribute the potatoes, green beans, tomatoes, cucumber, red onion, olives, capers, and tuna over the greens.
7. I place the eggs around the salad and drizzle everything with the vinaigrette.
8. I finish with chopped parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• I use grilled fresh tuna instead of canned tuna for a more traditional presentation.
• I add sliced radishes for extra crunch.
• I include anchovies for a more authentic Niçoise flavor.
• I replace the potatoes with baby potatoes or fingerling potatoes.
• I sprinkle crumbled feta over the salad for a different twist.

Storage/Reheating

I store the salad components separately in airtight containers in the refrigerator for up to 2 days. I keep the vinaigrette separate until serving to maintain the freshness of the greens. I enjoy this salad chilled, so I don’t reheat it. If the potatoes have been refrigerated, I sometimes let them sit at room temperature for a few minutes before serving.

FAQs

Can I make Tuna Niçoise Salad ahead of time?

Yes. I prepare the potatoes, green beans, eggs, and vinaigrette ahead of time, then assemble the salad just before serving.

Can I use fresh tuna instead of canned tuna?

Absolutely. I enjoy grilling or searing fresh tuna steaks and slicing them over the salad for a classic variation.

What type of olives work best?

I prefer Niçoise olives for authenticity, but Kalamata olives also provide excellent flavor.

Can I make this salad without potatoes?

Yes. I sometimes omit the potatoes for a lighter version or replace them with extra vegetables.

What can I serve with Tuna Niçoise Salad?

I like serving it with crusty bread, a light soup, or fresh fruit for a complete and satisfying meal.

Conclusion

I love making Tuna Niçoise Salad because it’s a timeless recipe filled with fresh ingredients and vibrant flavors. The combination of tender potatoes, crisp vegetables, flaky tuna, and tangy vinaigrette creates a balanced meal that’s both nourishing and elegant. Whether I prepare it for a casual lunch or a special gathering, this salad always delivers a delicious and refreshing dining experience.

Tuna Niçoise Salad

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Tuna Niçoise Salad is a classic French-inspired dish featuring tender potatoes, crisp green beans, flaky tuna, eggs, and fresh vegetables tossed with a bright homemade vinaigrette. It’s a colorful, satisfying meal that’s perfect for lunch or a light dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boil
• Cuisine: French
• Diet: Low Calorie

Ingredients

• 2 cans (5 ounces each) tuna in olive oil or water, drained
• 4 small Yukon Gold potatoes
• 8 ounces fresh green beans, trimmed
• 4 large eggs
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/3 cup Niçoise or Kalamata olives
• 2 tablespoons capers (optional)
• Fresh parsley, chopped
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon fresh lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Boil the potatoes until fork-tender, cool slightly, and slice into bite-sized pieces.
2. Cook the green beans in boiling salted water for 3 to 4 minutes, then transfer them to ice water to keep them crisp and bright.
3. Boil the eggs for 9 to 10 minutes, cool in ice water, peel, and cut into halves or quarters.
4. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, salt, and black pepper to make the vinaigrette.
5. Arrange the mixed salad greens on a large serving platter.
6. Top with the potatoes, green beans, cherry tomatoes, cucumber, red onion, olives, capers if using, and drained tuna.
7. Arrange the eggs over the salad and drizzle with the vinaigrette.
8. Garnish with chopped fresh parsley and serve immediately.

Notes

• Use grilled fresh tuna instead of canned tuna for a more traditional presentation.
• Add sliced radishes for extra crunch.
• Include anchovies for a more authentic Niçoise flavor.
• Substitute baby or fingerling potatoes if preferred.
• Sprinkle crumbled feta over the salad for a different twist.
• Store the salad components and vinaigrette separately in the refrigerator for up to 2 days for the freshest results.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 205 mg