Tuna Niçoise salad is a gorgeous arranged salad with roasted potatoes, haricots verts, hard boiled eggs, tomatoes, olives, canned tuna and a light, lemony vinaigrette to drizzle over everything.
Canned tuna is one of my favorite healthy pantry staples to keep on hand.
Tuna spinach salad is probably my top go-to, and cheesy, hot tuna melts are also delicious.
I also love pesto tuna salad for a fun twist.
Today though, we’re going with a classic.
Tuna Niçoise salad is a gorgeous arranged salad with roasted potatoes, haricots verts, hard boiled eggs, tomatoes, olives, canned tuna and a light, lemony vinaigrette to drizzle over everything.
It makes an excellent lunch or light dinner.
Plus, it’s a gorgeous platter to serve and it’s fun to arrange your plate just like you like.
The colors, the flavor, the mix of textures and tastes, it just works.
And that lemony, herby vinaigrette that you drizzle over everything just brings it all together perfectly.
Not surprising really, the French kinda know their stuff.
But it’s definitely one of those meals where you are constantly trying to get a bite of everything on your fork all at the same time.
And when that fails, you are strategically planning each bite. And going back for more, more, more forkfuls.
It’s really that good.
So let’s get to it.
First things first, in case you were wondering…
This is a French version of salad in the style of Nice, a city in the southwestern part of the country on the French Riviera.
A Niçoise salad features potatoes, tomatoes, green beans, hard boiled eggs, olives and canned tuna, plus a lemon vinaigrette.
But you know me, I love giving you options and some substitutions so you can make this recipe work for you!
In that vein, I’ve got some notes and substitutions coming up below on how to make tuna Niçoise salad. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes and Substitutions
- Tuna: You’ll need 2 (5 ounce) cans of tuna for this recipe. I use white albacore tuna that’s been packed in water and drain it really well. See below for other protein ideas.
- Potatoes: You can use Yukon potatoes, small gold potatoes or fingerling potatoes for this salad. Just slice them if yours are large so they cook through - and are easier to eat.
- Haricots verts: These are a French style thin green bean and can be found in most stores. (They are often sold in pre-packaged bags instead of loose like regular green beans.) I highly recommend these for their taste, texture and daintiness for this salad.
- Tomatoes: I like using the multicolored small round tomatoes, sometimes called rainbow or constellation. You can also sub cherry or grape tomatoes or even use heirloom tomatoes if they are in season.
- Hard boiled eggs: You can make yours jammy or cook them all the way through, however you enjoy them. Details are in the recipe card for both ways.
- Olives: Traditionally, Nicoise olives are used, but I find kalamato olives are an easy substitute and readily available. Feel free to also substitute your favorite olive.
Last but not least, let’s tackle one of the key ingredients, the tuna.
If you aren’t the biggest fan, you can still enjoy this salad!
I’ve also had it with salmon filets, roasted chicken and other cooked fish. Use what you love, I won’t tell. (Check out this roast chicken Niçoise salad for one of my favorite variations.)
You can even just leave off the tuna and make this more of a side salad.
Or if you want a vegetarian version, try it with some chickpeas in place of the tuna.
Lots of ways to customize.
But we’re not done yet, oh no!
Let’s talk about other mix-ins you can add.
Additions to Niçoise salad:
- Capers
- Sliced cucumbers
- Sliced radishes
- Pickles
- Pickled red onions
- Mixed greens
The salad is certainly plenty hearty and colorful on its own, but feel free to add any of the above to suit your tastes.
Last thing, because of the tuna, I think this salad is best served as soon as it’s made.
However, if you have leftovers, they will keep in a covered container in the refrigerator for up to 2 days.
It helps if you have left off the vinaigrette and store that separately (in a bowl or small jar).
You can reheat the potatoes and green beans on a foil-lined sheet in the oven on low broil for 6-7 minutes to get them heated back through.
Then arrange, drizzle with the vinaigrette and dig in!
I hope you give this salad a try for a new healthy lunch or light dinner that will have you greedily going back for forkful after forkful.
Enjoy!
XO,
Kathryn
Tuna Niçoise Salad
Ingredients
- 1 ½ lbs. Yukon, fingerling or small gold potatoes, sliced if large
- 1 lb. haricots verts
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 2 (5 oz) cans tuna, drained (I use albacore packed in water)
- 1 pint cherry tomatoes
- 4 hard boiled eggs, halved
- ⅓ cup kalamata olives
For the dressing:
- 3 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- 3 tablespoons chopped fresh herbs (such as parsley, chives, dill)
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Preheat oven to 425.
- Toss the potatoes with 1 tablespoon olive oil, ¾ teaspoon kosher salt and ½ teaspoon black pepper. Spread in an even layer on a parchment paper lined baking sheet. Roast at 425 for 25 minutes.
- Meanwhile, toss the haricots verts with the remaining 1 tablespoon olive oil, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. After 25 minutes, add the haricots verts to the sheet pan with the potatoes. Return to the oven and roast for an additional 10 minutes, or until the haricots verts are tender.
- While the veggies are roasting, make the hard boiled eggs if you haven’t already. Place 4 eggs in a medium pot and cover with water. Bring to a boil then cover and turn off the heat. Let them sit for 7-8 minutes for jammy eggs or for 12 minutes for fully cooked through eggs. Drain and immediately rinse in very cold water until cooled. Peel and halve to use for this recipe.
- Make the dressing. Combine all of the dressing ingredients, except the olive oil, in a bowl or jar. Whisk well (or shake up). Drizzle in the olive oil and whisk again until the dressing is well mixed.
- Arrange the tuna, tomatoes, eggs and olives on a platter or individual plates. Add the roasted potatoes and haricots verts. Drizzle each plate with 3 tablespoons of the dressing and reserve the remaining dressing to serve at the table.
Leave a Reply