Tuna Niçoise Salad

A timeless Provençal classic, Tuna Niçoise Salad brings together tender potatoes, crisp green beans, ripe tomatoes, briny olives, and rich tuna in a vibrant lemon-mustard vinaigrette. It is a complete meal on one plate—fresh, colorful, and satisfying.

Why You’ll Love This Recipe

• Balanced one-dish meal packed with protein, vegetables, and healthy fats

• Ready in under 30 minutes with minimal cooking

• Equally delicious warm or chilled, making it perfect for meal prep

• Elegant enough for entertaining yet simple for weeknights

• Naturally gluten-free, with easy dairy-free and low-carb tweaks

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Salad

  • 2 medium waxy potatoes, scrubbed and quartered

  • 200 g green beans, trimmed

  • 2 large eggs

  • 1 small head butter or romaine lettuce, torn

  • 250 g cherry tomatoes, halved

  • 1 small red onion, thinly sliced

  • 12–15 Niçoise or Kalamata olives, pitted

  • 160 g high-quality canned tuna in olive oil (or 2 fresh tuna steaks, seared)

  • 4 anchovy fillets, optional

  • 1 Tbsp capers, rinsed

  • 2 Tbsp chopped flat-leaf parsley

• Vinaigrette

  • 4 Tbsp extra-virgin olive oil

  • 1 Tbsp red-wine vinegar

  • 1 Tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • ½ tsp minced garlic

  • Fine sea salt and freshly ground black pepper, to taste

Directions

1. Cook potatoes & beans

   • Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 10–12 min until just tender.

   • In the final 2 min, add green beans to the same pot. Drain; plunge beans into ice water. Set both aside.

2. Hard-boil eggs

   • Simmer eggs for 9 min, then cool in ice water, peel, and quarter.

3. Prepare vinaigrette

   • Whisk olive oil, vinegar, lemon juice, mustard, garlic, salt, and pepper until emulsified.

4. Assemble salad

   • Line a platter with lettuce. Neatly arrange potatoes, beans, tomatoes, onion, olives, tuna (flaked or sliced), anchovies, capers, and eggs.

5. Dress & serve

   • Drizzle vinaigrette over the salad. Sprinkle with parsley and serve immediately or chill for up to 2 hours.

Servings and Timing

• Yield: Serves 4 as a main course

• Prep Time: 15 minutes

• Cook Time: 12 minutes

• Total Time: 27 minutes

Variations

• Fresh-tuna upgrade: Sear 2 cm-thick tuna steaks 1 ½ min per side for rare, then slice.

• No-potato low-carb version: Swap potatoes for blanched cauliflower florets.

• Mediterranean twist: Add roasted red peppers and artichoke hearts.

• Vegan Niçoise: Replace tuna and eggs with marinated chickpeas and grilled tofu.

• Herb-forward: Stir 1 Tbsp minced basil and tarragon into the vinaigrette for heightened aroma.

Storage/Reheating

• Refrigeration: Keep components separate in airtight containers for up to 3 days; dress just before eating.

• Reheating: The salad is best enjoyed cold or at room temperature. If using freshly seared tuna, gently rewarm in a skillet over low heat for 30 seconds per side to preserve texture.

• Freezing: Not recommended—fresh vegetables and eggs lose quality when frozen.

FAQs

Can I use canned light tuna instead of tuna in olive oil?

Yes; drain it well and add an extra teaspoon of olive oil to maintain richness.

What potatoes are best?

Waxy varieties (e.g., Yukon Gold, Charlotte) hold their shape after boiling.

How far ahead can I make the vinaigrette?

Up to one week; store refrigerated in a sealed jar and shake before using.

Do I need anchovies?

They are traditional but optional; omit for a milder flavor or replace with extra olives.

How can I keep the beans bright green?

Shock them in ice water immediately after cooking to stop residual heat.

Is Niçoise Salad served warm or cold?

Either. It is often served slightly warm in Nice, but chilling intensifies the flavors for meal prep.

Can I add grains?

Sure—quinoa or farro turn it into a heartier grain bowl.

What wine pairs well?

A chilled Provençal rosé or a crisp Sauvignon Blanc complements the dish’s briny, herbal notes.

How do I avoid watery lettuce?

Dry leaves thoroughly in a spinner; excess moisture dilutes the vinaigrette.

Could I substitute another vinegar?

White-wine or Champagne vinegar works, but avoid balsamic, which is too sweet and dark.

Conclusion

Tuna Niçoise Salad embodies effortless elegance, blending vivid colors and bright Mediterranean flavors in every forkful. With its flexible ingredients, quick assembly, and make-ahead convenience, it is a reliable choice for casual lunches and refined dinners alike. Serve it today to experience a taste of the Côte d’Azur—no passport required.