Name: Tuna Nicoise Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: French
Ingredients: 2 tuna steaks (about 6 oz each); 4 cups mixed salad greens; 8 baby potatoes, boiled and halved; 1 cup green beans, trimmed and blanched; 2 hard-boiled eggs, halved; 1/2 cup cherry tomatoes, halved; 1/4 cup black olives (preferably Niçoise); 1/4 red onion, thinly sliced; 2 tbsp olive oil (for searing tuna); Salt and black pepper, to taste; For the vinaigrette:; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and pepper to taste

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Tuna Nicoise Salad is a classic French dish that combines fresh vegetables, tender tuna, and hard-boiled eggs with a tangy vinaigrette. This salad is colorful, satisfying, and perfect for a light lunch or elegant dinner. It’s simple to assemble but full of flavor, balancing protein, veggies, and healthy fats in every bite.

Why You’ll Love This Recipe

This salad is a beautiful mix of textures and flavors, from crisp green beans and potatoes to creamy eggs and meaty tuna. The vinaigrette adds a zesty, refreshing touch that ties everything together. It’s quick to prepare, easy to customize, and can be served as a main course or a side. Perfect for meal prep, entertaining, or a healthy, flavorful meal anytime.

Tuna Nicoise Salad Recipe

Ingredients

2 (6-ounce) tuna steaks, seared or canned tuna in olive oil
4 medium potatoes, boiled and halved
2 cups green beans, trimmed and blanched
4 large eggs, hard-boiled and peeled
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted
1/4 cup red onion, thinly sliced
4 cups mixed salad greens or lettuce
2 tablespoons capers (optional)

For the Vinaigrette:

1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste

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

Directions

Prepare the tuna:
If using fresh tuna steaks, season with salt and pepper and sear in a hot skillet with a little olive oil for 2-3 minutes per side, or until desired doneness. Let rest and slice. If using canned tuna, drain excess oil.
Cook the vegetables:
Boil potatoes until tender, about 15 minutes. Trim and blanch green beans in boiling water for 2-3 minutes, then immediately transfer to ice water to retain color and crispness.
Assemble the salad:
On a large serving platter or individual plates, arrange the salad greens. Place potatoes, green beans, cherry tomatoes, black olives, sliced tuna, and halved hard-boiled eggs on top. Add red onion slices and capers if using.
Dress the salad:
Drizzle the vinaigrette over the salad just before serving. Toss gently if desired, or leave it arranged for a more elegant presentation.
Serve:
Serve immediately as a light main course or alongside crusty bread for a complete meal.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes

Variations

Protein Options: Substitute tuna with cooked salmon, grilled chicken, or canned sardines.
Vegetable Additions: Add roasted bell peppers, asparagus, or artichoke hearts for extra flavor.
Vegan Option: Omit tuna and eggs, add chickpeas or marinated tofu.
Dressing Variations: Try a lemon vinaigrette or balsamic dressing instead
Make-Ahead: Prepare the potatoes and green beans in advance to save time.

Storage/Reheating

This salad is best served fresh. Leftover ingredients can be stored separately in the refrigerator for up to 2 days. Do not refrigerate the salad fully assembled, as the vinaigrette will wilt the greens.

FAQs

Can I use canned tuna instead of fresh?

Yes, canned tuna in olive oil or water works well for a quicker version of this salad.

Can I prepare this salad in advance?

You can cook and store the vegetables and tuna separately, but assemble the salad just before serving to keep it fresh and crisp.

Can I use other types of potatoes?

Yes, baby potatoes or Yukon Gold work best. Avoid starchy varieties that may fall apart when boiled.

How do I blanch green beans?

Boil green beans for 2-3 minutes, then immediately transfer to ice water to stop cooking and preserve color.

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be made a day in advance and stored in the refrigerator. Whisk again before using.

Can I serve this salad warm?

Yes, serve the potatoes and green beans warm for a more comforting version, but the salad is also delicious cold.

Can I add other vegetables?

Absolutely. Roasted peppers, asparagus, or artichoke hearts complement this salad nicely.

Is this salad keto-friendly?

Yes, it’s low in carbs, especially if you use minimal potatoes or omit them.

Can I substitute eggs with another protein?

Yes, extra tuna, grilled chicken, or salmon can replace eggs if desired.

How long does the salad keep?

Keep ingredients separately in the refrigerator for up to 2 days. Fully assembled, it’s best eaten immediately.

Conclusion

Tuna Nicoise Salad is a fresh, flavorful, and visually appealing meal that combines protein, vegetables, and tangy dressing in perfect harmony. Easy to prepare, customizable, and suitable for any season, it’s a classic salad that works beautifully for lunch, dinner, or entertaining guests.

Chef MARTHA