Nicoise Salad (French Salad with Tuna) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
