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Tuna Niçoise Salad is a classic French dish that embodies the vibrant flavors and fresh ingredients associated with the Mediterranean region. Originating from Nice, France, this salad has gained popularity worldwide for its balance of protein, vegetables, and healthy fats. It is not just a dish; it’s a celebration of seasonal produce and high-quality ingredients that come together to create a meal bursting with flavor and nutrition.

Tuna Niçoise Salad

Discover the vibrant flavors of Tuna Niçoise Salad, a classic French dish that showcases fresh, high-quality ingredients from the Mediterranean. This delightful salad combines rich protein from tuna and eggs, crisp green beans, tender baby potatoes, and juicy cherry tomatoes, all drizzled with a zesty dressing. Not just a feast for the eyes, it’s also packed with nutrients that make it an ideal lunch or dinner option. Explore creative variations and enjoy a taste of France in your own kitchen!
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Ingredients
  

2 cans (5 oz each) high-quality tuna in olive oil, drained

4 large eggs

8 oz green beans, trimmed

12 oz baby potatoes, halved

1 cup cherry tomatoes, halved

1/2 cup black olives (Niçoise or Kalamata), pitted and halved

4 cups mixed salad greens (arugula, frisée, or mesclun)

1/4 cup red onion, thinly sliced

1/4 cup fresh basil, chopped

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly cracked pepper to taste

Instructions
 

Boil the Potatoes: In a medium pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes until fork-tender. Drain and let them cool, then slice into quarters.

    Prepare the Green Beans: In the same pot (or separately, if preferred), bring salted water to another boil. Add the trimmed green beans and cook for 3-5 minutes until bright green and tender but still crisp. Drain and transfer to an ice bath to stop the cooking process, then drain again.

      Hard-Boil the Eggs: Fill a small pot with water and gently add the eggs. Bring to a boil over medium heat, then reduce to a simmer. Cook for 9-10 minutes for hard-boiled eggs. Remove from heat, transfer to an ice bath, cool, peel, and quarter them.

        Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

          Assemble the Salad: In a large bowl or platter, layer the mixed salad greens as the base. Top with quartered potatoes, green beans, halved cherry tomatoes, quartered eggs, drained tuna, sliced red onions, and black olives.

            Garnish & Serve: Drizzle the dressing over the salad and sprinkle with fresh basil. Toss gently to combine or serve as is, letting guests mix at the table. Adjust salt and pepper for taste.

              Enjoy your Niçoise Salad: This dish can be enjoyed immediately or chilled in the fridge for 30 minutes for the flavors to meld.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings