This Nicoise Tuna Salad Recipe is a Mediterranean take on the French classic. Made with tender potatoes, crisp green beans, eggs, and high-quality tuna, this salad adds artichoke hearts and a Dijon lemon dressing for flavor. It's a colorful, satisfying salad for lunch or a light supper.
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This version of a Nicoise salad skips the rules and keeps things simple. I build the salad on a big platter so each ingredient becomes a star. It looks fancy, but comes together quickly with just a few pantry staples.
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This salad makes green beans and tuna the star of the show. If you love tuna, you may want to try the Mediterranean Tuna Salad recipe or, if you love green beans, give the Italian Potato Salad or the Mediterranean Green Beans a try!
Ingredients
You will need the following ingredients to make this Tuna Nicoise:
Ingredient Notes
- Tuna - I like using a high-quality canned tuna packed in olive oil for this recipe. You can easily use fresh tuna and sear the outside in a pan on the stove. It would be delicious; however, I typically make this recipe when I have company or want to throw an easy salad on the table with staples that I have on hand. I use a tuna packed in olive oil as the tuna is softer and tastier. If you only have water-packed tuna on hand, it also works fine for this salad.
- Olive oil - I buy and use extra-virgin olive oil that is from this small producer as opposed to the grocery store. Why? Olive oil bought in the store isn't as fresh as olive oil bought from small producers. The taste is better and the flavor is stronger.
- Olives - This recipe calls for either nicoise or kalamata olives. You can use canned black olives without much taste difference or use the recipe for Marinated Olives for a different kick in flavor.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Herbs - Add a handful of chopped herbs like parsley, dill, or thyme either into the dressing or sprinkled on top of the veggies.
- Vegetables - Add some chopped cucumbers, radishes, roasted red peppers or even pickled onions. The artichokes in this recipe can be either marinated, like my recipe for Marinated Artichokes, or plain from a bottle or can.
Substitutions:
- Tuna - You can substitute the tuna for salmon, canned or fresh. If you want to keep the salad vegan, use some canned white beans. Marinate the white beans quickly in the dressing for added flavor, similar to what I do in the Italian White Bean Salad.
How To Make A Nicoise Tuna Salad Recipe: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Boil, or steam the green beans until tender. Set aside.
Step 2: Boil or steam the potatoes until tender. Transfer them to a bowl. Prepare the marinade by combining the olive oil, Dijon mustard, and shallots before pouring it over the potatoes. Set aside.
Step 3: Prepare the dressing by whisking all of the dressing ingredients in a bowl.
Step 4: Plate the veggies over the lettuce, add the tuna, capers, anchovies, olives, and parsley. Drizzle the dressing over the top. Serve.
Recipe Tips
- You will want to build the salad in sections. This will make for a fun presentation and it allows your family or company to choose which vegetables they would like to eat.
- Don't overdress your salad. Just drizzle the salad lightly when serving. You can always add more.
Confidence Tip
Make sure to shock your green beans by plunging them into an ice bath. This stops the cooking process and keeps the vibrant green color.
Frequently Asked Questions
You can prep all of the ingredients 1-2 days ahead of time and then assemble the salad when you are ready to eat it.
Anchovies are a traditional ingredient in this salad. If you don't like anchovies, you can leave them out of the salad. If you are using capers, I would double the capers if leaving the anchovies out of the salad.
Desserts To Pair With This Salad
Let me know your thoughts on this Nicoise Tuna Salad Recipe by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Nicoise Tuna Salad Recipe With A Dijon Dressing
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Equipment
- 1 steamer
Ingredients
Salad
- 1 lb green beans or haricot vert
- 1 lb small baby potatoes
- 4 tsps white wine vinegar
- 2 oz water
- 1 ½ tbsps shallots minced
- 1 ½ tbsps extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tsps Dijon mustard
- 1 head Boston lettuce torn into pieces
- 4 eggs hard boiled, peeled, quartered
- ¾ cup cherry tomatoes halved
- 6 oz tuna canned, oil packed, drained
- 1 ½ ozs anchovy fillets drained
- 4 tsps capers drained
- ⅓ cup black olives pitted and halved
- 1 tablespoon parsley chopped
Dressing
- ¾ teaspoon Dijon mustard
- 2 tsps white wine vinegar
- 2 tsps lemon juice
- 2 tsps lemon zest from one lemon
- 4 tsps shallots minced
- 3 ½ tbsps extra-virgin olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Bring a medium pot os salted water to a boil.
- Prepare a bowl with water and ice.
- Add the green beans to the salted water and boil until just tender, about 3 minutes.1 lb green beans
- Immediately transfer the beans to the ice water. Once the beans are chilled, transfer to a bowl and pat dry. Set aside.
- Place the potatoes into the salted water and boil until tender, 10-15 minutes. Transfer to a bowl. When the potatoes are cool enough to handle, peel (if desired), cut into halves or quarters and place back into the bowl.1 lb small baby potatoes
- In a separate bowl, whisk together the vinegar, water, Dijon mustard, shallots, olive oil, salt and pepper. Pour the mixture over the potatoes and gently toss without breaking the potatoes.4 tsps white wine vinegar, 2 oz water, 1 ½ tbsps shallots, 1 ½ tbsps extra-virgin olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 tsps Dijon mustard
- Make the dressing in a separate bowl by whisking the Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil until emulsified. Season with salt and pepper. Set aside.1 ½ tbsps extra-virgin olive oil, ¾ teaspoon Dijon mustard, 2 tsps white wine vinegar, 2 tsps lemon juice, 2 tsps lemon zest, 4 tsps shallots, 3 ½ tbsps extra-virgin olive oil, ⅛ teaspoon salt, ⅛ teaspoon black pepper
- Arrange the lettuce on a platter. Spoon the potatoes over the lettuce, arrange the eggs, green beans, and tomatoes.1 head Boston lettuce, 4 eggs, ¾ cup cherry tomatoes
- Add the tuna, anchovies, capers, olives and parsley on top.6 oz tuna, 1 ½ ozs anchovy fillets, 4 tsps capers, ⅓ cup black olives, 1 tablespoon parsley
- Drizzle the dressing over the top and place any remaining dressing into a bowl to serve alongside.
Gwen Wolken says
Delicious!