Tuna Nicoise Salad

Karina Kari

A fresh, colorful Tuna Nicoise Salad combining tender roasted potatoes, crisp green beans, cherry tomatoes, olives, hard-boiled eggs, and flaked tuna.

Tossed in a zesty Dijon vinaigrette, this salad is protein-rich, fiber-packed, and perfect for a healthy, satisfying meal any day of the week.

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Prep Time 15

Cook Time 45

Total Time 1

Course dinner, lunch, Salad

Cuisine French, Mediterranean

Servings 4

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.