Nicoise Salad (French Salad with Tuna) Recipe

Introduction

Nicoise Salad is a classic French dish that combines fresh vegetables, tender potatoes, savory tuna, and a tangy lemon dressing. It’s a colorful, satisfying salad perfect for a light lunch or elegant dinner.

Ingredients

• 8 baby or 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

1. Step 1: Prepare the dressing by shaking all dressing ingredients together in a jar until well combined.
2. Step 2: Boil the potatoes in salted water until tender. Drain, let cool completely, then slice each potato in half.
3. Step 3: Blanch the green beans by boiling them until tender or to your preferred crispness. Drain and immediately refresh under cold running water to stop cooking. Drain again and pat dry.
4. Step 4: On a large, wide plate, arrange the cos lettuce leaves as a base.
5. Step 5: Scatter and layer the sliced potatoes, green beans, tomato wedges, olives, and chunks of tuna artfully around the plate.
6. Step 6: Finish by placing the quartered hard-boiled eggs on top. Drizzle the lemon dressing evenly over the salad and serve immediately.

Tips & Variations

• Use fresh tuna steak, lightly seared and flaked, for a gourmet twist instead of canned tuna.
• Try adding anchovy fillets for a traditional Nicoise flavor.
• Substitute the black olives with kalamata olives for a slightly different taste.
• For a vegetarian version, omit the tuna and eggs and add extra grilled vegetables.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the dressing separate until serving to avoid sogginess. Leftover assembled salad can be covered and refrigerated for a few hours but is best eaten fresh. Reheat potatoes gently if desired before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work well. Just thaw and blanch them briefly to maintain a crisp texture before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. Keep ingredients and dressing separate until ready to eat to maintain freshness. It makes a nutritious and convenient lunch option.

Nicoise Salad (French Salad with Tuna) Recipe

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★★★★★

4.7 from 123 reviews

This classic French Nicoise Salad is a vibrant and refreshing combination of tender baby potatoes, crisp green beans, ripe tomatoes, crunchy romaine lettuce, hard-boiled eggs, briny black olives, and flaky tuna, all brought together by a zesty lemon Dijon dressing. Perfect for a light lunch or elegant dinner, this salad showcases the best of Mediterranean flavors in a visually stunning presentation.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: French
• Diet: Halal

Ingredients

Scale 1x2x3x

Salad 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 black pepper

Instructions

1. Make the Dressing: Combine lemon juice, extra virgin olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified and set aside.
2. Cook the Potatoes: Place the baby potatoes in a pot of boiling salted water and cook until tender when pierced with a fork, about 15-20 minutes. Drain and allow them to cool completely. Once cooled, slice the potatoes in halves.
3. Blanch the Green Beans: Boil green beans in salted water until tender yet still crisp, about 3-4 minutes. Drain and immediately rinse under cold running water to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towels.
4. Assemble the Salad: On a large wide platter, arrange the torn or cut cos lettuce leaves evenly. Neatly layer the halved potatoes, blanched green beans, and tomato wedges around the plate. Scatter the quartered hard-boiled eggs and black olives in between. Finally, place the chunky pieces of drained tuna artfully on top.
5. Dress and Serve: Drizzle the prepared lemon Nicoise dressing evenly over the entire salad just before serving to enhance the flavors and provide a bright, tangy finish.

Notes

• Baby or chat potatoes are small and tender, perfect for this salad. If unavailable, small waxy potatoes can be substituted.
• Use unpitted black olives for fuller flavor and easier eating, but pitted olives will work if preferred.
• Canned chunk tuna in oil adds richness to the dish, but you can substitute with tuna in water for a lighter option.
• For extra flavor, some versions include anchovies or capers, but this is optional.
• Ensure the potatoes are fully cooled before slicing to maintain their texture in the salad.

Keywords: Nicoise Salad, French Salad, Tuna Salad, Potato Salad, Mediterranean Salad, Light Lunch, Healthy Salad