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Tuna Nicoise Salad

Tuna Niçoise Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 head butter lettuce
  • 1 lb small waxy potatoes
  • 8 oz green beans
  • 4 large eggs
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot, minced
  • 2 anchovy fillets, minced (optional)
  • 2 (5-6 oz each) cans high-quality tuna packed in olive oil, drained
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Niçoise olives
  • 1/4 small red onion, thinly sliced
  • 1 tbsp capers
  • Flaky sea salt and black pepper

Method
 

  1. Bring a pot of salted water to a boil. Add potatoes and cook 10 minutes, then add green beans and cook 3 more minutes. Drain and transfer to an ice bath, then drain and pat dry.
  2. Place eggs in a saucepan, cover with cold water, bring to a boil, and cook 10 minutes. Transfer to an ice bath, then peel and halve.
  3. Whisk olive oil, vinegar, mustard, shallot, anchovy if using, salt, and pepper until emulsified.
  4. On a large platter, arrange lettuce leaves. Scatter potatoes, green beans, flaked tuna, halved eggs, tomatoes, olives, and onion. Spoon vinaigrette over, sprinkle with capers and flaky salt, and serve.

Notes

For the best flavor, assemble the salad while the potatoes are still slightly warm so they soak up the dressing. If making ahead, dress lightly and save the rest of the vinaigrette to add just before serving. Leftovers keep well in the fridge for up to 1 day.