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Tuna Nicoise Salad: Taste of Provence! Tuna Nicoise Salad: Make this vibrant and healthy salad with fresh tuna, crisp vegetables, and zesty lemon dressing. A pe

Tuna Nicoise Salad: Taste of Provence!

The Tuna Nicoise salad is a classic French dish that offers a delightful balance of flavors and textures, making it a perfect choice for a healthy and satisfying meal. This recipe provides a fresh take on the traditional Nicoise, ensuring a vibrant and delicious experience. This Tuna Nicoise salad is ideal for anyone looking for a flavorful and visually appealing dish that is both nourishing and easy to prepare, showcasing fresh ingredients with a zesty dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Black pepper (to taste)
  • Salt (to taste)
  • Fresh thyme (to taste, optional)
  • Mixed greens (or arugula)
  • 4 ounces fresh green beans (blanched)
  • 2 medium potatoes (Yukon Gold or similar)
  • 1 can (5-6 ounces) high-quality tuna, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted
  • 2 large eggs, hard-boiled and quartered
  • 1 tablespoon capers, drained

Method
 

  1. Make the dressing: Combine white wine vinegar, lemon juice, Dijon mustard, honey, salt, pepper, and thyme (if using) in a small bowl. Slowly whisk in olive oil until emulsified.
  2. Prepare green beans: Bring a pot of water to a boil. Blanch green beans for 3 minutes, then immediately plunge into an ice bath to stop cooking. Drain well.
  3. Boil potatoes: Bring the water back to a boil. Add potatoes and cook for 15 minutes, or until fork-tender. Drain and let cool, then cut into halves or quarters if large.
  4. Assemble the salad: Arrange a bed of mixed greens on a large platter. Top with flaked tuna, blanched green beans, boiled potatoes, halved cherry tomatoes, olives, boiled eggs, and capers. Group ingredients artfully.
  5. Dress and serve: Drizzle the lemon vinaigrette over the assembled salad. Serve immediately.

Notes

- Use high-quality canned tuna packed in olive oil for the best flavor.
- Ensure green beans are crisp-tender, not mushy.
- Don't overcook the eggs; aim for a jammy yolk.
Allergens: Fish, Eggs, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.