Tuna Nicoise Salad is a fresh, protein-packed meal built with potatoes, green beans, tuna, and a bright Dijon vinaigrette. It's simple, satisfying, and works for both lunch and a light dinner. If you're looking for another easy seafood option, my Mediterranean salmon with lemon and herbs brings those same fresh, balanced flavors to the table.
Tuna Nicoise Salad Recipe At A Glance
- 🕒 Total Time: 30 minutes
- 🍽️ Servings: 4
- 🥗 Cuisine Type: French / Mediterranean-inspired
- 🐟 Flavor Profile: Bright and briny with Dijon vinaigrette, tender vegetables, and savory tuna
- 🌿 Dietary Info: Gluten-free; high protein; naturally dairy-free
- 📦 Make-Ahead Friendly: Components can be prepped ahead and assembled before serving
- ⭐ Why You'll Love It: A complete, balanced meal that feels light but satisfying with minimal cooking
Save And Summarize This Recipe
Tuna Nicoise fits right in with other composed salads that bring together vegetables, protein, and a simple dressing. If you enjoy this style of meal, a Greek Village Salad offers a fresh, classic option, while a Mediterranean Orzo Salad adds something a bit more hearty. For something equally simple, an Italian White Bean Salad with tomatoes and parsley or a Caprese Salad With Cherry Tomatoes highlights the same balance of fresh ingredients and bold flavor.
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This salad also works well if you're looking for meals that are built around protein but still feel light. A Mediterranean Tuna Salad is a great option for something quick, while a Chicken Salad With Fresh Herbs offers a similar balance without seafood. If you prefer to keep things seafood-focused, a dish like Salmon With Citrus brings the same clean, bright flavors in a slightly different way.
What Is a Tuna Nicoise Salad?
A tuna Nicoise salad is a classic French composed salad made with tuna, potatoes, green beans, hard-boiled eggs, olives, and a simple vinaigrette. Traditionally served arranged on a platter rather than tossed, each ingredient is kept distinct so you get a mix of flavors and textures in every bite. While versions can vary, the combination of tender vegetables, briny elements, and a bright dressing is what defines this fresh and satisfying dish.
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Key Ingredients
You will need the following ingredients to make this Tuna Nicoise:
- Tuna - Oil-packed tuna gives the best flavor and texture here. I tested both water-packed and oil-packed, and the oil-packed version was noticeably richer and more cohesive with the vinaigrette. Be sure to drain it well so the salad doesn't feel heavy.
- Baby Potatoes - Small waxy potatoes hold their shape best after boiling. I tested larger potatoes cut into chunks, and while they work, they tend to break apart more easily. Tossing the potatoes with a bit of the Dijon vinaigrette while still warm helps them absorb more flavor.
- Olives - These bring the briny, salty depth that defines a Nicoise salad. I tested using just olives, and while still good, it missed that layered flavor. Using at least two of the three gives the best balance.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.
Variations
- 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.
How To Make A Tuna Nicoise 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.
Gwen's Pro 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.
Tuna Nicoise Salad Recipe FAQ's
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.
More Salads To Love
Let me know your thoughts on this Tuna Nicoise Salad Recipe by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Tuna Nicoise Salad Recipe
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Equipment
- 1 steamer
Ingredients
Salad
- 1 pound green beans or haricot vert
- 1 pound small baby potatoes
- 4 teaspoons white wine vinegar
- 2 ounce water
- 1 ½ tablespoons shallots minced
- 1 ½ tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons Dijon mustard
- 1 head Boston lettuce torn into pieces
- 4 eggs hard boiled, peeled, quartered
- ¾ cup cherry tomatoes halved
- 6 ounces tuna canned, oil packed, drained
- 1 ½ ounces anchovy fillets drained
- 4 teaspoons capers drained
- ⅓ cup black olives pitted and halved
- 1 tablespoon parsley chopped
Dressing
- ¾ teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest from one lemon
- 4 teaspoons shallots minced
- 3 ½ tablespoons 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 pound 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 pound 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 teaspoons white wine vinegar, 2 ounce water, 1 ½ tablespoons shallots, 1 ½ tablespoons extra-virgin olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons 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 tablespoons extra-virgin olive oil, ¾ teaspoon Dijon mustard, 2 teaspoons white wine vinegar, 2 teaspoons lemon juice, 2 teaspoons lemon zest, 4 teaspoons shallots, 3 ½ tablespoons 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 ounces tuna, 1 ½ ounces anchovy fillets, 4 teaspoons 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!