Description
A classic French Tuna Niçoise Salad from Nice featuring tender tuna, crisp green beans, boiled eggs, cherry tomatoes, Kalamata olives, and boiled potatoes, all dressed simply with a fresh olive oil and lemon vinaigrette. This vibrant and healthy salad highlights fresh Mediterranean flavors and is perfect as a light meal or elegant appetizer.
Ingredients
Salad Ingredients
- 2 cans tuna, drained
- 4 eggs, hard-boiled
- 200 g green beans, trimmed
- 2 cups cherry tomatoes
- 1/4 cup Kalamata or Niçoise olives
- 2 small potatoes, boiled and sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the eggs: Place eggs in boiling water and cook for about 10 minutes to hard-boil them. Once cooked, cool under cold running water, peel carefully, and cut each egg in half.
- Blanch the green beans: Bring a pot of water to a boil, add the trimmed green beans, and cook for 3 to 4 minutes until tender-crisp. Immediately transfer beans to an ice bath or cold water to stop cooking and preserve their bright green color.
- Assemble the salad: On a large serving platter or bowl, arrange the drained tuna in chunks along with the halved eggs, blanched green beans, cherry tomatoes, Kalamata olives, and sliced boiled potatoes evenly for a colorful presentation.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and black pepper until emulsified and smooth.
- Dress and serve: Drizzle the dressing evenly over the assembled salad. Serve immediately to enjoy the fresh textures and bright flavors.
Notes
- Traditional Niçoise salad does not include lettuce, staying true to its origins.
- Use high-quality canned tuna packed in olive oil for the best flavor and texture.
- Boil potatoes with the skin on for better texture, then peel if desired before slicing.
- Adjust salt and pepper in the dressing to suit your taste.
- This salad can be prepared slightly ahead; keep the dressing separate until serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: French
