A classic nicoise salad with tuna layers waxy potatoes, crisp green beans, ripe tomatoes, hard boiled eggs, black olives, and chunks of oil packed tuna under a sharp lemon and Dijon dressing.
It looks impressive but is mostly simple boiling and chopping. Allow about 45 minutes, and cook the potatoes, beans, and eggs while you prepare the dressing so everything is ready together. Serve it as a main course for lunch or a light dinner.
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Why This Nicoise Salad with Tuna Recipe Works
Each component is cooked or seasoned on its own, so every bite tastes distinct: soft potatoes, snappy green beans, jammy egg, juicy tomato, and salty olives and tuna.
The dressing is simple and sharp. Lemon, Dijon, garlic, and olive oil cling to the vegetables and balance the richness of the eggs and tuna.
Because the elements keep well when separated, you can prep them ahead and assemble when ready to serve, which makes it a dependable choice for entertaining.
Ingredients for Nicoise Salad with Tuna
- 8 baby potatoes (about 12 oz), scrubbed
- 4 oz green beans, trimmed
- 2 tomatoes, each cut into 8 to 10 wedges
- 1/2 head baby romaine lettuce, torn into bite size pieces
- 3 large eggs
- 3/4 cup black olives
- 10 oz canned chunk tuna in oil, drained (two 5 oz cans)
- 1 1/2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small garlic clove, minced
- 1/4 tsp kosher salt
- 1 tsp Dijon mustard
- 1 pinch black pepper
Baby potatoes. Waxy baby potatoes hold their shape after boiling and slice cleanly. Leave the skins on for flavor and color.
Green beans. Blanching sets their bright color and keeps a snap. Rinse them in cold water right after draining to stop the cooking.
Eggs. Hard boiled eggs add creamy richness. Cooling them in ice water makes the shells slip off easily.
Canned tuna. Chunk tuna packed in oil has the ideal texture. Drain it well and break it into large pieces rather than flaking it fine.
Dijon dressing. Mustard helps the lemon juice and olive oil blend into a creamy dressing that clings instead of pooling at the bottom of the bowl.
How to Make Nicoise Salad with Tuna
1. Shake the dressing. Combine lemon juice, olive oil, garlic, salt, Dijon, and pepper in a jar, seal, and shake about 15 seconds until creamy.
2. Hard boil the eggs. Lower the eggs into a pot of boiling water and cook 10 minutes, then move them to ice water for 5 minutes so they peel easily.
3. Boil the potatoes. Boil in salted water for 15 to 20 minutes until a knife slides in easily. Drain, let cool 10 minutes, then halve.
4. Blanch the beans. Boil the green beans in salted water 3 to 4 minutes until bright green but still snappy, then rinse under cold water and pat dry.
5. Cut the rest. Peel and quarter the eggs, cut the tomatoes into wedges, and tear the lettuce into bite size pieces.
6. Toss and serve. Combine everything in a large bowl or arrange it on a platter, add the olives and tuna, and drizzle the dressing over gently just before serving.
How to Serve Nicoise Salad with Tuna
Serve the salad at room temperature or lightly chilled with crusty bread on the side. Dinner rolls work well for soaking up the dressing. For a bigger meal, add honey garlic salmon and air fryer asparagus, or start with a bowl of house salad.
How to Store and Reheat Nicoise Salad with Tuna
Store the components separately in airtight containers in the refrigerator for up to 2 days, keeping the dressing apart so the lettuce stays crisp. Assemble just before serving. Peeled and cut eggs are ideal when eaten within 2 days. Freezing is not recommended.
Tips and Variations for Nicoise Salad with Tuna
Salt the water. Salted water seasons the potatoes and beans from the inside.
Use waxy potatoes. Baby or new potatoes stay firm instead of crumbling.
Shock the beans. A cold water rinse keeps them green and crisp.
Dress late. Add the dressing just before serving so the lettuce does not wilt.
Add extras. Capers or artichoke hearts are easy additions if you like more briny flavor.
Use good tuna. Choose high quality oil packed tuna, since it is the main flavor of the dish.
Prep ahead. Cook the potatoes, beans, and eggs a day ahead and chill them until needed.
Chill promptly. Refrigerate leftovers within 2 hours, and see storing and reheating leftovers guidance from University of Minnesota Extension for more.
Frequently Asked Questions About Nicoise Salad with Tuna
What is in a nicoise salad with tuna?
Potatoes, green beans, tomatoes, hard boiled eggs, olives, and tuna are served with a lemon dressing, usually over lettuce.
Can I make a nicoise salad with tuna ahead of time?
Yes. Cook and cool the components up to a day ahead, store them separately, and assemble with the dressing just before serving.
What tuna works well in a nicoise salad with tuna?
Oil packed canned tuna has the ideal flavor and texture. Drain it well and break it into large chunks.
Should the potatoes be warm or cold?
Either works. Warm potatoes soak up more dressing, but cooled ones keep the salad crisp.
Can I swap the lettuce?
Yes. Butter lettuce or mixed greens are fine in place of romaine.
Nicoise Salad with Tuna
Equipment
- Large pot
- Jar with lid
- Mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 8 baby potatoes about 12 oz, scrubbed
- 4 oz green beans trimmed
- 2 tomatoes each cut into 8 to 10 wedges
- ½ head baby romaine lettuce torn into bite size pieces
- 3 large eggs hard boiled, peeled, and quartered
- ¾ cup black olives pitted or unpitted
- 10 oz canned chunk tuna in oil drained and broken into large chunks, two 5 oz cans
- 1 ½ tbsp lemon juice for the dressing
- 4 tbsp extra virgin olive oil for the dressing
- 1 small garlic clove minced, for the dressing
- ¼ tsp kosher salt for the dressing
- 1 tsp Dijon mustard for the dressing
- 1 pinch black pepper for the dressing
Instructions
Cooking
- Make the dressing. Shake the lemon juice, olive oil, garlic, salt, Dijon, and pepper in a jar for 15 seconds until creamy.
- Boil the eggs. Cook the eggs in boiling water for 10 minutes, then chill in ice water for 5 minutes and peel.
- Cook the potatoes. Boil in salted water for 15 to 20 minutes until fork tender. Drain, cool 10 minutes, and halve.
- Blanch the beans. Boil in salted water for 3 to 4 minutes until bright green and tender crisp, then rinse in cold water and pat dry.
- Prep. Quarter the eggs, cut the tomatoes into wedges, and tear the lettuce.
- Assemble. Combine the potatoes, beans, tomatoes, lettuce, eggs, olives, and tuna in a large bowl and drizzle with the dressing just before serving.
