Tuna Niçoise Salad

Name: Tuna Niçoise Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g canned tuna (in olive oil, drained); 200 g green beans (ends trimmed); 300 g potato (small waxy variety, halved); 4 pcs egg; 200 g cherry tomato (halved); 150 g mixed salad greens (washed and dried); 60 g black olives (pitted, niçoise or kalamata); 2 pcs shallot (medium, finely minced); 3 tbsp red wine vinegar; 3 tbsp olive oil; 1 tsp dijon mustard; 1 tsp salt (for blanching and boiling water); 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

9/10

A vibrant, protein-packed salad with flaked tuna, tender green beans, waxy potatoes, hard-boiled eggs, and briny olives, all arranged over fresh greens and drizzled with a bright, shallot-spiked vinaigrette. This French-inspired classic feels like a sunny afternoon on the Côte d'Azur — substantial enough for dinner, yet light and refreshing.

PREP

25m

COOK

25m

SERVES

1 CUP

400 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Boil the potatoes and eggs.
1.Place potatoes in a saucepan, cover with cold water and add half the salt.
2.Bring to a boil and cook until fork-tender, about 12-15 minutes.
3.Add eggs to the same pot for the last 10 minutes of cooking.
4.Remove potatoes and eggs. Transfer eggs to an ice bath for 5 minutes, then peel.
5.Slice potatoes in half and set aside to cool.
other · ~3 min
Blanch the green beans.
1.Bring a saucepan of water to a rolling boil.
2.Add green beans and blanch until bright green and tender-crisp, about 2-3 minutes.
3.Immediately transfer beans to the ice bath to stop cooking.
4.Drain and pat dry with a clean towel.
TIPKeep the beans crisp-tender — they should still have a slight snap..
mix · ~2 min
Make the vinaigrette.
In a small bowl, whisk together the minced shallot, red wine vinegar, dijon mustard, a pinch of salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified.
TIPWhisking in the oil slowly creates a creamy, stable emulsion that won't separate.
prep · ~5 min
Prepare the remaining ingredients.
Drain the canned tuna and flake it into large chunks. Halve the cherry tomatoes. Peel and quarter the hard-boiled eggs. Pit any olives if needed.
assemble · ~4 min
Assemble the salad.
1.Arrange a bed of mixed salad greens on a large platter or four individual plates.
2.Gently toss the potatoes and green beans with a tablespoon of the vinaigrette.
3.Arrange the potatoes, beans, tuna, halved tomatoes, hard-boiled egg quarters, and olives in neat sections across the greens.
4.Drizzle the remaining vinaigrette generously over everything just before serving.
TIPFor an authentic touch, arrange ingredients in separate groupings rather than tossing everything together.
serve
Serve.
Finish with an extra crack of black pepper and serve immediately while the vegetables are still slightly warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use tuna packed in olive oil for richer flavor; drain well but reserve a splash for the vinaigrette.
2
Boil potatoes in salted water starting cold so they cook evenly without falling apart.
3
Shock green beans in an ice bath immediately after blanching to lock in vibrant color and crunch.
4
Whisk vinaigrette slowly to emulsify the oil and vinegar for a creamy, clingy dressing.
5
Peel eggs under cold running water for a cleaner, easier peel with no shell fragments.
6
Assemble the salad on a platter rather than tossing to showcase each ingredient’s texture and color.
7
Serve the salad slightly warm—potatoes and green beans should still be just above room temperature.