Tuna Nicoise Salad Recipe

No ratings yet

Tuna Nicoise Salad Recipe

This Tuna Nicoise Salad Recipe is a Mediterranean-inspired twist on the French classic. Layered with potatoes, green beans, eggs, tuna, anchovies, and artichoke hearts, this salad is drizzled with a Dijon shallot vinaigrette. Perfect for a light lunch or a make-ahead dinner platter.

Prep Time30

Total Time30

Course: Main Course

Cuisine: French

Diet: Gluten Free

Servings: servings

Calories: 429kcal

Author: Gwen Wolken

Equipment

1 steamer
1 large pot

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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to two days.

You can steam the green beans instead of boiling them.

I also make my life easy by buying store-bought hard-boiled eggs, but you can make them yourself at home.

As for the olives, if you can find nicoise or kalamata olives for this salad, they will lend a briny depth as opposed to using canned black olives.

Nutrition