Tuna Nicoise Salad

Square overhead shot of tuna Nicoise salad in a white bowl.

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5 from 7 votes

This classic tuna Nicoise is perfect for a satisfying lunch or a light dinner.

Course Dinner

Cuisine French

Keyword nicoise salad, tuna nicoise, tuna nicoise recipe, tuna nicoise salad

Prep Time 15

Cook Time 45

Total Time 1

Servings salads

Calories 574.7kcal

Author Blair Lonergan

Ingredients

For the Vinaigrette Dressing

3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup extra-virgin olive oil

For the Salad

12 ounces baby new potatoes (or other similar small white or yellow potatoes), halved or quartered
¼ teaspoon garlic powder
½ teaspoon kosher salt, divided (plus more to taste)
2 tablespoons olive oil, divided
12 ounces fresh green beans, trimmed
6 cups salad greens (such as butter lettuce like Bibb or Boston lettuce, chopped Romaine, or baby arugula)
1 cup cherry tomatoes or grape tomatoes, halved
4 large hard-boiled eggs, sliced
20 whole pitted olives
1 (2 ounce) can flat anchovy fillets, drained and cut into small pieces (optional)
2 (4.5 ounce) cans tuna fish packed in olive oil, drained and flaked
¼ cup chopped fresh parsley

Instructions

Make the Vinaigrette Dressing

In a small bowl or large measuring cup, whisk together the vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. While continuing to whisk, gradually stream in the olive oil until all of the ingredients are completely combined. You can also use a jar with a tight-fitting lid to just shake together all of the ingredients. Taste and season with additional salt and pepper, if desired. Set aside.

Roast the Potatoes and Green Beans

Preheat the oven to 400°F. Line a large rimmed baking sheet with nonstick cooking spray; set aside. Place the potatoes in a large bowl or zip-top plastic bag. Add 1 tablespoon of olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss gently to evenly coat the potatoes. Spread the potatoes onto the prepared baking sheet (reserve the bowl or plastic bag so that you can use it again with the green beans). Roast the potatoes in the oven for 15 minutes, stirring once.
While the potatoes are in the oven, place the green beans in the large bowl. Add 1 tablespoon of olive oil and ¼ teaspoon salt. Toss gently to coat the green beans.
After the potatoes have been roasting for 15 minutes, remove the baking sheet from the oven. Spread the green beans onto the baking sheet with the potatoes in a single layer.
Return the baking sheet to the oven and roast the potatoes and green beans for about 10-15 more minutes (stirring halfway through), or until the vegetables are tender. Keep an eye on the potatoes, because very small potatoes will be done in about 20 total minutes, while larger potatoes will need closer to 30 minutes. They should be crispy on the outside and fork-tender on the inside. Season with additional salt and pepper, if necessary. Set the potatoes and green beans aside to cool slightly while you assemble the rest of the salad ingredients.

Assemble the Salads

Divide the lettuce greens evenly among serving bowls or plates. Top each bowl of lettuce with tomatoes, hard-boiled eggs, olives, anchovies (if desired), tuna, roasted potatoes, and green beans. Drizzle with the vinaigrette and garnish with fresh parsley. Serve immediately.

Video

Notes

To minimize prep time, you can purchase hard-boiled eggs at the store. If you'd like to boil your eggs at home, place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil. As soon as the water boils, remove the pot from the heat, cover, and let stand for 12 minutes. Drain and rinse the eggs under cold water for 1 minute. Once the outside of the eggs feel cool, crack the shells and carefully peel under cold water.

For a shortcut, skip the homemade dressing and use a bottle of Brianna's French vinaigrette.

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