Tuna Nicoise Salad

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Tuna Niçoise Salad transforms simple canned tuna into an elegant dish. Loaded with fresh greens, veggies, potatoes, and olive oil-packed tuna, it’s all brought together with a zesty lemon vinaigrette.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Dinner, Salad

Cuisine: Healthy

Keyword: Tuna Nicoise Salad

Servings: servings

Author: Chelsea Lords

Cost: $10.92

Equipment

Medium pot

Ingredients

Salad

1-1/3 cup baby gold potatoes 7 ounces, 8 to 10 mini potatoes
1 cup green beans trimmed and halved
1 cup cherry tomatoes halved
1/2 cup salad cucumbers halved
5 cups chopped romaine lettuce 1/2 head, see note 1
2 hard-boiled eggs peeled and quartered, see note 2
1/2 cup kalamata olives drained
10 ounces tuna in olive oil drained, see note 3

Dressing

2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon minced garlic optional
1/4 cup olive oil
1-1/2 teaspoon honey
1 large lemon optional, for juice and zest
Salt and pepper

US - Metric

Instructions

In a wide-mouth jar, combine all dressing ingredients. If using lemon, zest and juice it to get 1/4 teaspoon zest and 1-1/2 tablespoons juice; add to jar. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, then shake well to combine. If using a bowl, whisk briskly. Ensure honey is fully incorporated. Taste and adjust seasoning as needed.
Add whole baby potatoes to a pot and cover with 1 inch water. Bring to a boil, salt the water, and cook until tender, 15–20 minutes. Meanwhile, trim and halve green beans. Use a slotted spoon to remove the potatoes, keeping the water boiling. Boil green beans until crisp-tender, 2–5 minutes. Drain and rinse in cold water. Cut cooled potatoes into halves or quarters.
Coarsely chop Romaine lettuce and place in a large bowl. Only add dressing, tuna, and olives to the portion you plan to eat immediately. Toss with some dressing. Add remaining ingredients decoratively on top, drizzle with more dressing, toss gently, and serve immediately.

Video

Notes

Note 1: Chop, wash, and thoroughly dry Romaine lettuce before tossing it with dressing. Use a salad spinner if available. Wet lettuce can water down the dressing and affect the salad’s texture. If possible, chill the washed lettuce and dressing until ready to assemble.

Note 2: Hard-boiled eggs:

Store-bought hard-boiled eggs save time, but here’s an easy method to make your own:

Add 1 inch of hot water to a large pot with a steamer insert.
Bring to a boil over high heat, then add eggs to the steamer and cover.
Steam for 13 minutes.
Transfer eggs to an ice water bath for 15 minutes to cool, then peel under cool running water, starting from the wider end for easier shell removal.

Note 3: Use 2 (5-ounce) cans of tuna, preferably packed in olive oil for a richer flavor. Albacore tuna is mild and not fishy. I recommend Genova® albacore tuna.

Storage: This salad doesn’t store well with dressing, as it wilts the veggies and imparts a fishy taste. Only add dressing, tuna, and olives to the portion you plan to eat immediately.

Nutrition