Tuna Niçoise Salad
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.
Yield: 4 servings
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.
Save This Recipe
Notes
Tuna: You’ll need 2 (5 oz) 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.
Tuna substition: Want to swap out the tuna? You can also make this recipe with canned salmon, cooked salmon filets, roasted chicken and other cooked fish. Use your favorite.
Other add-ins: Feel free to also add (or swap out for some of these ingredients) some capers, sliced cucumbers, sliced radishes, pickles, pickled red onions and mixed greens.
Leftovers: This salad is best enjoyed as soon as it's made, but you store leftovers in a covered container in the refrigerator for up to 2 days.
Nutrition
Serving: 1serving | Calories: 558kcal | Carbohydrates: 30g | Protein: 16g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 33g | Cholesterol: 196mg | Sodium: 889mg | Fiber: 4g | Sugar: 5g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
