Nicoise Salad with Tuna
Baby potatoes, green beans, tomatoes, hard boiled eggs, olives, and tuna tossed with a lemon Dijon dressing.
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.
Notes
Substitutions: Butter lettuce for the romaine, and capers or artichoke hearts as extras.
Tips: Salt the cooking water and rinse the beans in cold water. Dress just before serving.
Storage: Keep the components separate in the refrigerator up to 2 days. Do not freeze.