Tuna Salad Niçoise Recipe
Tuna Salad Niçoise is an easy, elegant entrée that’s perfect for a warm-weather lunch or light dinner. My version of this southern French classic includes a divine Lemon-Tarragon vinaigrette dressing, plus a method that enhances each element. It’s bright, flavorful, and effortlessly chic.
Servings: 6 servings
Calories: 534kcal
Ingredients
Lemon-Tarragon Vinaigrette
- 7 tablespoons extra virgin olive oil
- 2 1/2 tablespoons tarragon white wine vinegar see Note below
- 1 teaspoon lemon zest or more to taste
- 1 teaspoon fresh tarragon chopped
- 1/8 teaspoon ground nutmeg
- 1 to 2 pinches kosher or sea salt
Tuna Salad Niçoise
- 10 small Yukon Gold potatoes or petite red-skinned (around 3/4 pound) cut into quarters
- 1 pound green beans ends removed (“trimmed”) and cut into 1-inch pieces
- 15 ounces canned tuna (I recommend albacore, sustainably caught, and oil-packed) drained
- 6 cups torn salad greens Boston, or Butter lettuce
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 3 eggs hard-boiled, peeled and chopped
- 2 cups tomatoes around 4 medium - tennis ball size cored, seeded, sliced or coarsely chopped
- 1 cup Niçoise or Kalamata black olives - pitted and cut in half
- 1/3 cup capers drained
Instructions
Lemon-Tarragon Vinaigrette
- In a small mixing bowl or lidded jar, whisk together the olive oil, vinegar, zest, tarragon, nutmeg and salt.
- Cover and let sit at room temperature for at least 30 minutes to allow the flavors to blend.
Tuna Salad Niçoise
- Steam potatoes just until fork tender. Set aside to cool.
- Steam green beans just until crisp-tender. Immediately plunge the cooked beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
- In separate bowls for each ingredient, toss potatoes, green beans, tuna, and greens each with 1 to 2 tablespoons dressing. Season each to taste with salt and pepper.
Assembly
- Spread greens evenly on 6 individual plates.
- Place a mound of the tuna in the middle.
- Surround with the potatoes, green beans, eggs, tomatoes, and olives.
- Sprinkle capers over the top.
- Pass additional dressing on the side.
Notes
Tarragon white wine vinegar: Can substitute white wine vinegar and increase the chopped tarragon by a pinch or two.
Make ahead: Lemon-Tarragon Dressing, potatoes, green beans and hard boiled eggs can all be prepared, covered separately and refrigerated up to 2 days ahead.
Variation in presentation - Cobb salad style: Arrange ingredients in rows on top of lettuce greens.
Variation in presentation - salad bar style: Put each ingredient in a separate bowl and arrange in the following order: mixed greens (in a large bowl), tuna, potatoes, green beans, eggs, tomatoes, olives, capers and remaining dressing.
Nutrition
Calories: 534kcal | Carbohydrates: 60g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 907mg | Potassium: 1721mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 82mg | Calcium: 118mg | Iron: 5mg