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Tuna Niçoise Salad Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A vibrant and classic French salad featuring tuna, fresh vegetables, and a tangy vinaigrette, perfect for a light yet satisfying meal.

Ingredients

Vegetables

  • 12 small new potatoes (boiled until tender)
  • 8 ounces fresh green beans (blanched)
  • 8 ounces cherry tomatoes (halved)

Protein

  • 1 can canned tuna in olive oil (drained, reserve some oil)
  • 4 pieces hard-boiled eggs (sliced)
  • 1/3 cup Niçoise or Kalamata olives (pitted)
  • 4 fillets anchovy fillets (adds umami)

Dressing

  • 2 tablespoons olive oil (for dressing and searing tuna)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard (for vinaigrette)
  • 1/2 teaspoon anchovy paste (for emulsification)

Seasonings

  • to taste salt and pepper
  • 2 tablespoons fresh herbs (parsley or thyme, for garnish)

Instructions 

  • Boil potatoes in salted water until tender, then drain and cool.
  • Blanch green beans briefly, then plunge into ice water to keep crispness. Drain well.
  • If using fresh tuna, sear in a hot skillet with olive oil until just cooked, then rest. For canned tuna, drain and reserve some oil.
  • Cook eggs in simmering water for 9-11 minutes, cool, peel, and slice.
  • Whisk together Dijon mustard, lemon juice, olive oil, anchovy paste, salt, and pepper to make vinaigrette.
  • Arrange potatoes, green beans, cherry tomatoes, olives, anchovies, and tuna on a platter. Top with sliced eggs, drizzle with dressing, and garnish with herbs.

Notes

For best flavor, use high-quality ingredients and serve immediately.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: French
Keyword: Tuna