Name: Nicoise Salad (French Salad with Tuna) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 8 baby/chat potatoes; 120g (4 oz) green beans, trimmed; 2 tomatoes, each cut into 8–10 wedges; 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces; 3 hard-boiled eggs, peeled and quartered; ¾ cup (100g) unpitted black olives; 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks; 1 1/2 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 small garlic clove, minced or grated; 1/4 tsp salt; 1 tsp Dijon mustard; Pinch of black pepper

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Introduction

Nicoise Salad is a classic French dish that beautifully combines fresh vegetables, tender potatoes, and rich tuna. This vibrant salad is perfect for a light lunch or a satisfying dinner, delivering bright flavors and a variety of textures in every bite.

A white plate holds a colorful salad layered with fresh green lettuce leaves as the base, topped with bright yellow small whole potatoes, red tomato wedges, and green beans scattered around. Cut hard-boiled eggs with soft yellow yolks are spread evenly on top along with chunks of flaky, pinkish-brown tuna. Dark purple olives and sprigs of fresh green parsley add contrast and texture throughout the salad. Next to the plate is a small clear jar filled with a mustard-colored dressing and a small gold spoon inside. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 baby/chat potatoes
120g (4 oz) green beans, trimmed
2 tomatoes, each cut into 8–10 wedges
1/2 baby cos lettuce (romaine), cut or torn into large bite size pieces
3 hard-boiled eggs, peeled and quartered
¾ cup (100g) unpitted black olives
250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks

Lemon Nicoise Dressing:

1 1/2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 small garlic clove, minced or grated
1/4 tsp salt
1 tsp Dijon mustard
Pinch of black pepper

Instructions

Step 1: Prepare the dressing by placing lemon juice, olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well until the ingredients are fully combined.
Step 2: Boil the baby potatoes in salted water until tender. Drain and let them cool completely, then slice each potato in half.
Step 3: Blanch the trimmed green beans by boiling them until tender but still crisp, then drain and rinse under cold running water to stop the cooking. Pat dry with a towel.
Step 4: Arrange the cos lettuce leaves on a large plate. Scatter the potatoes, green beans, and tomato wedges around the plate in an appealing way.
Step 5: Top the salad with the quartered hard-boiled eggs, black olives, and generous chunks of drained tuna.
Step 6: Drizzle the prepared lemon dressing evenly over the entire salad just before serving.

Tips & Variations

Use fresh tuna steak, lightly seared and flaked, instead of canned tuna for a more luxurious version.
Add anchovy fillets for a traditional touch and an extra layer of flavor.
If you prefer, substitute baby potatoes with fingerling potatoes for a colorful twist.
Serve with a crusty baguette to complete the meal.

Storage

Store leftover salad ingredients and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble just before eating to keep vegetables crisp and avoid sogginess. If assembled, consume within a few hours and keep chilled. Reheating is not recommended for this salad.

How to Serve

The image shows a close-up of a colorful salad in a white bowl on a white marbled surface. The salad has layers starting with green beans and leafy greens at the bottom, followed by whole small yellow potatoes and chunks of pink tuna. On top, there are quartered hard-boiled eggs with bright white and yellow colors, tomato wedges, and black olives. Fresh green parsley leaves are sprinkled throughout the salad, and a creamy yellow dressing is being poured over the top from a spoon. The textures are soft and fresh with a mix of bright and earthy tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

Yes, frozen green beans work well; just thaw and blanch them briefly until tender but still crisp before adding to the salad.

Is this salad suitable for meal prep?

It can be prepped in parts, but it’s best to keep the dressing and wet ingredients separate until serving to maintain freshness and texture.