Salad Niçoise with Tuna
+4 photos

Salad Niçoise with Tuna

4 servings
Niçoise salad is a fresh-tasting French salad packed with tuna, potatoes, green beans, hard-boiled eggs, and tomatoes for a delightful summer meal.

Ingredients

  • new potatoes

    quartered

    ½ lb
  • fresh green beans - rinsed

    trimmed and blanched

    ⅓ lb
  • can tuna
    1
  • onion

    thinly sliced

    ½
  • pitted nicoise olives

    or kalamata

    ¼ c
  • chopped fresh parsley
    ¼ c
  • mixed salad greens
    ½ lb
  • lemon vinaigrette
    1 c
  • hard-cooked eggs

    quartered

    3
  • roma tomatoes

    thinly sliced, plum

    3
  • anchovy filets
    4
  • capers
    1 tbsp

Directions

  1. 1

    Gather all ingredients.

    Step 1
  2. 2

    Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

    Step 2
  3. 3

    Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.

    Step 3
  4. 4

    Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.

    Step 4
  5. 5

    Enjoy!

    Step 5
Salad Niçoise with Tuna
+4

Salad Niçoise with Tuna

165 min4 servings287 cal

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About this Recipe

Looking for a vibrant, satisfying dinner that tastes like a summer escape to the French Riviera? This classic Salad Niçoise with Tuna brings together a delightful medley of fresh ingredients, creating a complete and delicious meal perfect for any evening.

What makes this Niçoise salad truly special is its harmonious balance of components. Each bite delivers tender new potatoes, crisp green beans, savory tuna, and creamy hard-boiled eggs, all tied together with a bright lemon vinaigrette. It's a robust yet refreshing dish that feels elegant without being overly fussy, offering a depth of flavor that far surpasses its simple preparation.

Prepare for a symphony of textures and flavors. You'll find the earthy richness of quartered new potatoes, the snappy freshness of blanched green beans, and the savory depth of flaked canned tuna. The creamy hard-cooked eggs, sweet sliced Roma tomatoes, and briny Niçoise olives (or Kalamata) add layers of complexity. Fresh parsley, anchovy filets, and capers punctuate the dish with bursts of herbaceous and salty notes, all uplifted by a zesty lemon vinaigrette. This salad is designed to be a naturally fulfilling and flavorful dinner.

While classic, this Niçoise salad is also wonderfully adaptable. If you don't have Niçoise olives, Kalamata olives are a perfect substitute, offering a similar briny punch. For those who prefer a less assertive flavor, you can reduce or omit the anchovy filets and capers without losing the essence of the salad. Feel free to adjust the amount of fresh parsley or thinly sliced onion to your liking.

This beautiful Salad Niçoise is an ideal choice for a light yet filling dinner, a refreshing lunch, or a sophisticated addition to a summer picnic spread. Serve it immediately to enjoy the vibrant textures and flavors at their absolute best.

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