Nicoise Tuna Salad Recipe
A vibrant and fresh Nicoise Tuna Salad bursting with Mediterranean flavors.
Picture a sun-drenched lunch on a patio, a slight salty breeze wafting in from the sea, and in front of you, a plate brimming with color. This Nicoise Tuna Salad captures that Mediterranean magic, pairing the tender flaky tuna with crisp vegetables and a briny kiss from the olives.
Originating from the sunny French city of Nice, this salad is a celebration of fresh, high-quality ingredients typically found in the local markets. It's the kind of dish that calls you to sit down for a leisurely meal with a glass of chilled white wine.
The secret to my Nicoise is quickly blanching the green beans and potatoes until they're just tender, not mushy, locking in that verdant freshness. Drizzling the salad with lemony Dijon vinaigrette ties all the elements together in a tangy embrace.
Perfect for a summer brunch or a light dinner, this salad is versatile enough to be as simple or as dressed-up as you like. It invites relaxation, conversation, and pure enjoyment.
Step-by-Step
- 01Step 1 / 7
Place potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, about 10 minutes.
Drain and set aside.
- 02Step 2 / 7
In the same pot, blanch green beans for 2-3 minutes until bright green and tender-crisp.
Immediately transfer to ice water to stop cooking, then drain.
- 03Step 3 / 7
In a small saucepan, cover eggs with water.
Bring to a boil, then remove from heat and let stand for 9 minutes.
Cool in ice water, peel, and set aside.
- 04Step 4 / 7
Arrange lettuce leaves on a large platter.
Top with potatoes, green beans, cherry tomatoes, olives, and red onion.
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- 05Step 5 / 7
Flake tuna over the salad and nestle quartered eggs amongst the vegetables.
- 06Step 6 / 7
To make the dressing, whisk olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
Season with salt and pepper.
- 07Step 7 / 7
Drizzle the dressing over the salad just before serving, and gently toss to coat.
Chef Tips
- •Use high-quality tuna packed in olive oil for the best flavor.
- •Blanching the vegetables keeps them vibrant and crunchy.
- •You can prepare the components ahead and assemble just before serving.
- •Adjust the amount of lemon juice for a less tangy dressing.
- •If you prefer a smoother dressing, blend all ingredients in a blender.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, prepare all components separately and assemble just before serving.
What can I substitute?+
You can use fresh grilled tuna instead of canned or swap Dijon mustard for whole grain mustard.
How do I store leftovers?+
Keep in an airtight container in the fridge for up to 2 days, but note that the salad is best fresh.
