Tuna Niçoise Salad
A bright, flavorful, and protein-packed salad featuring tuna, eggs, potatoes, green beans, and a zesty vinaigrette, perfect for any meal.
Ingredients
Main Ingredients
- 2 cans solid tuna (water or oil)
- 2 cups small potatoes (yellow or red) Waxy potatoes hold up best.
- 2 large eggs Boil for about 7 minutes.
- 1 cup green beans Cook for the last 3 minutes with the potatoes.
- 1 cup cherry tomatoes Halved.
- 4 cups mixed greens or lettuce
- 1/2 cup Kalamata or Niçoise olives For authenticity.
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 teaspoon Dijon mustard
- to taste salt and pepper Increase zing as needed.
- optional garlic For additional flavor.
Optional Add-ins
- to taste anchovies Only if desired.
- to taste fresh herbs (parsley or dill) Add for garnish.
Instructions
Preparation
- Boil potatoes in salted water until fork-tender, about 10-12 minutes.
- Add green beans for the last 3 minutes of cooking.
- In a separate pot, boil eggs for about 7 minutes for a jammy center.
- While everything is cooking, open and drain the tuna.
- Halve the cherry tomatoes and slice cooled potatoes.
- Peel the boiled eggs.
Assembly
- Layer the mixed greens on a large platter.
- Arrange the potatoes, green beans, cherry tomatoes, olives, herbs, and flaked tuna over the greens.
- Top with sliced eggs.
- Drizzle with vinaigrette and add cracked black pepper.
Notes
This salad holds up well in the fridge. Keep tuna, potatoes, beans, and eggs in a sealed container separate from greens and dressing for optimal freshness.