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Craving a healthy and flavorful salad? Try this irresistible Tuna Nicoise Salad recipe, complete with tender tuna, crisp vegetables, and a tangy dressing. It’s sure to satisfy your taste buds!
This French-inspired dish is packed with fresh ingredients and bursting with flavor. It’s a perfect lunch or light dinner option.
Tuna Nicoise Salad Ingredients
To make this recipe, you will need the following ingredients (scroll down to the recipe card below for exact amounts and directions):
- Baby potatoes
- Green beans
- Sweet chili peppers: this is optional, but gives added flavor.
- Lettuce: or mixed greens.
- Eggs: You can buy boiled eggs and use those, but I like to cook my eggs for 6 minutes so the yellow is still soft.
- Olives: black or a mixed variety.
- Tuna
- Cherry tomatoes
- English cucumber
- Olive oil
- Salt flakes
- Olive oil
- Lemon juice
- Capers: this adds some saltiness, but it’s optional
- Honey
- Dijon mustard
- Salt and Pepper
How to Make Tuna Nicoise Salad
- Place the potatoes in a pan with water covering them. Cook until they are fork tender, approximately 20 minutes. Cool completely, then toss with the olive oil, salt and pepper.
- Cook the green beans for 6 minutes, then add to a bowl of ice water, to stop the cooking and keep them bright.
- Lay the vegetables around a large plate touching each other, or slightly overlapping. Add the tuna and eggs.
- Whisk all the dressing ingredients together and serve with the salad.
How to Soft Boil Eggs
Start by bringing a pot of water to a boil on the stove. Once the water is boiling, gently lower the eggs into the pot using a spoon or tongs. Allow the eggs to boil for about 4-6 minutes, depending on how soft or runny you want the yolk to be.
While the eggs are boiling, prepare a bowl of ice water. Once the desired cooking time has passed, carefully remove the eggs from the pot and place them into the ice water to stop the cooking process. Let the eggs sit in the ice water for a few minutes to cool down. After that, gently tap the eggs on a hard surface to crack the shell, and then peel the shell off. The result should be a perfectly soft-boiled egg with a creamy yolk.
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days.
Variations
- Omit the potatoes for a lighter dinner option.
- You can substitute salmon or make it vegetarian by using beans instead.
More Delicious Salad Recipes
Tuna Nicoise Salad
Ingredients
- 8 ounces baby potatoes or fingerling
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 ounces green beans
- 8 ounces sweet chili peppers mild
- 2 cups shredded lettuce or mixed greens
- 1 cup olives mixed, black or green
- 1/2 cup cherry tomatoes halved
- 1 English cucumber sliced
- 5 ounces canned tuna drained (wild caught is best)
- 3 eggs soft boiled
For the Dressing:
- 1/2 cup olive oil
- 4 tablespoons lemon juice
- 1 tablespoon capers
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the potatoes in a pan with water covering them. Cook until they are fork tender, approximately 20 minutes. Cool completely, then toss with the olive oil, salt and pepper.
- Cook the green beans for 6 minutes, then add to a bowl of ice water, to stop the cooking and keep them bright.
- Lay the vegetables around a large plate touching each other, or slightly overlapping. Add the tuna and eggs.
- Whisk all the dressing ingredients together and serve with the salad.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.