This Tuna Nicoise Salad is a vibrant, protein-packed meal perfect for lunch or a light dinner.
Loaded with flaked tuna, crisp green beans, baby potatoes, and fresh greens, it delivers a satisfying combination of fiber, heart-healthy fats, and plant-based protein from vegetables.
Easy to prepare and full of flavor, it’s ideal for quick weekday meals, meal prep, or a nutritious, low-carb option that doesn’t compromise taste.
Tuna Nicoise Salad
Equipment
- Large rimmed baking sheet – 1
- Large bowl – 1
- Small bowl or measuring cup – 1
- Whisk (1)
- Knife – 1
- Cutting board – 1
- Saucepan (for eggs, optional) – 1
Ingredients
For the Vinaigrette Dressing:
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
For the Salad:
- 12 ounces baby new potatoes halved or quartered
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt divided
- 2 tablespoons olive oil divided
- 12 ounces fresh green beans trimmed
- 6 cups salad greens Bibb, Romaine, or baby arugula
- 1 cup cherry or grape tomatoes halved
- 4 large hard-boiled eggs sliced
- 20 whole pitted olives
- 2 ounces anchovy fillets drained and chopped (optional)
- 2 4.5-ounce cans tuna packed in olive oil, drained and flaked
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Vinaigrette Dressing: In a small bowl or large measuring cup, combine 3 tablespoons of red wine vinegar, 1 tablespoon of fresh lemon juice, 2 teaspoons of Dijon mustard, 2 teaspoons of honey, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk vigorously until the ingredients are fully blended. While continuing to whisk, gradually drizzle in ½ cup of extra-virgin olive oil until the dressing emulsifies into a smooth, slightly thickened consistency. Taste and adjust seasoning with extra salt or pepper as needed. Set aside to allow the flavors to meld while you prepare the salad ingredients.
- Preheat the Oven for Roasting: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with nonstick cooking spray or a thin layer of olive oil to prevent sticking. This ensures the potatoes and green beans roast evenly without burning.
- Season the Baby Potatoes: Place 12 ounces of halved or quartered baby new potatoes into a large mixing bowl or resealable plastic bag. Add 1 tablespoon of olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon kosher salt. Gently toss the potatoes until they are evenly coated with oil and seasonings. The garlic powder will infuse a subtle savory flavor, and the oil helps create a crispy exterior while roasting.
- Roast the Potatoes: Spread the seasoned potatoes on the prepared baking sheet in a single layer, leaving space between each piece for even roasting. Place the sheet in the preheated oven and roast for 15 minutes. Halfway through, give the potatoes a gentle stir to promote even browning.
- Prepare the Green Beans: While the potatoes are roasting, trim 12 ounces of fresh green beans by snapping or cutting off the stem ends. Place the beans in the same large bowl used for the potatoes. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon kosher salt. Toss gently to coat evenly. This simple seasoning enhances flavor and ensures the beans remain crisp-tender during roasting.
- Roast the Green Beans with Potatoes: After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the prepared green beans to the sheet, spreading them evenly alongside the potatoes in a single layer. Return the sheet to the oven and roast for an additional 10–15 minutes, stirring halfway through. Roast until the potatoes are fork-tender and slightly crispy, and the green beans are bright green and tender-crisp. Remove from the oven and allow the vegetables to cool slightly.
- Prepare the Salad Base: While the roasted vegetables cool, prepare your salad greens. In a large serving bowl or individual bowls, place 6 cups of your choice of greens, such as butter lettuce, chopped Romaine, or baby arugula. This bed of greens provides a crisp, fresh foundation for the Nicoise salad and balances the richness of tuna and eggs.
- Prepare Additional Toppings: Slice 4 large hard-boiled eggs into wedges. Halve 1 cup of cherry or grape tomatoes. Drain 20 whole pitted olives. If using, chop 2 ounces of drained anchovy fillets into small pieces. Flake 2 cans of tuna packed in olive oil into bite-sized pieces. Chop ¼ cup fresh parsley for garnish. Arrange each ingredient in separate small bowls or on a prep tray for easy assembly.
- Assemble the Tuna Nicoise Salad: Begin layering the salad by placing roasted potatoes and green beans over the bed of greens. Then add the halved tomatoes, sliced eggs, olives, anchovies (if using), and flaked tuna. Arrange each component neatly to create a colorful, visually appealing presentation.
- Dress and Garnish: Drizzle the prepared vinaigrette evenly over the assembled salad. Toss lightly if desired, or leave arranged for a classic Nicoise presentation. Sprinkle ¼ cup chopped fresh parsley over the top for a final touch of color and freshness. Serve immediately to enjoy the salad at its peak flavor and texture.
- Optional Egg Shortcut: For faster preparation, use store-bought pre-cooked hard-boiled eggs. Alternatively, to cook eggs at home place eggs in a single layer in a saucepan, cover with water about 1 inch above the eggs, bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Drain and rinse under cold water before peeling.
- Serving Suggestions: Serve this salad as a light dinner or satisfying lunch. Pair with a crusty baguette or a simple vegetable soup for a balanced meal. It also keeps well for meal prep; store dressing separately and add just before serving to maintain freshness.
Notes
- For faster prep, use store-bought hard-boiled eggs or pre-washed salad greens.
- Choose small, evenly sized potatoes to ensure uniform roasting and tender interiors.
- The vinaigrette can be made ahead and stored in a jar for up to a week.
- Use high-quality canned tuna in olive oil for the best flavor and texture.
- Roast the potatoes and green beans on a single baking sheet for easy cleanup.
- Optional anchovies add traditional umami but can be omitted for a milder taste.
- Taste and adjust salt and pepper at the end, especially after roasting vegetables.
Chef’s Secrets: Tips For Perfect Nicoise
Achieving a perfectly balanced Nicoise salad comes down to attention to detail.
Roast the potatoes until they’re golden and fork-tender for the ideal texture.
Tossing green beans with olive oil before roasting enhances flavor while keeping them crisp-tender.
Whisk the vinaigrette thoroughly to emulsify it properly—this ensures a smooth, flavorful dressing that clings to every ingredient.
For added brightness, finish the salad with a splash of fresh lemon juice just before serving.
Selecting fresh, seasonal vegetables and high-quality tuna elevates the flavor and creates a satisfying, professional-quality dish at home.
Serving Suggestions: Pairings And Presentation Ideas
This Nicoise salad shines on its own but pairs beautifully with complementary dishes.
Serve alongside a crusty baguette or a light vegetable soup for a well-rounded meal.
A chilled glass of dry white wine or sparkling water enhances the salad’s fresh flavors.
For gatherings, consider plating individual servings with neatly arranged components to highlight the vibrant colors of the potatoes, green beans, tomatoes, and tuna.
Garnishing with extra parsley or lemon wedges adds both visual appeal and a refreshing zing.
Storage Tips: Keep Salad Fresh Longer
To maintain freshness, store the vinaigrette separately and add it only before serving.
Roasted potatoes and green beans can be kept in an airtight container in the refrigerator for up to 3 days.
Prepared salads without dressing will also last about 2–3 days, though the greens may slightly wilt.
Hard-boiled eggs can be stored peeled or unpeeled for up to one week.
For meal prep, layer ingredients in mason jars or separate containers, reserving tuna and dressing for last-minute assembly.
Frequently Asked Questions
1. Can I use frozen green beans?
Yes, but be sure to thaw and pat them dry before roasting. Frozen beans may release extra water, which can make the salad less crisp.
2. What type of tuna works best?
Use high-quality canned tuna in olive oil, as it has richer flavor and better texture. You can also use fresh seared tuna for an upscale version.
3. Can I make this salad vegetarian?
Absolutely! Skip the tuna and anchovies and add chickpeas or roasted chickpea patties for protein. You can also increase the number of eggs or olives for extra richness.
4. How can I make this low-carb?
Simply omit the potatoes or replace them with roasted cauliflower florets. This keeps the salad high in protein and fiber while reducing carbs.
5. Can I prepare this salad ahead of time?
Yes, but assemble the salad just before serving to maintain freshness. Roast the vegetables, cook eggs, and prepare vinaigrette in advance for quick weekday meals.
Store all components in separate containers in the fridge.
