Tuna Nicoise Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
216 kcal
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Course
Main Course, Salad
Tuna Nicoise Salad
Description
The salad features cooked baby potatoes seasoned with lemon juice, tender green beans blanched and cooled to maintain crispness and color, and eggs cooked to preferred doneness, aiming for jammy yolks while also offering a harder option. Albacore tuna adds protein along with kalamata olives and marinated artichoke hearts for briny, savory notes. Mixed greens, diced tomato, and thinly sliced radishes contribute fresh texture and color.
The dressing is made by soaking thinly sliced shallots in red wine vinegar to mellow their bite, then combined with Dijon mustard, olive oil, and seasonings to create a balanced vinaigrette that ties the salad together. The salad’s assembly preserves the integrity of individual components, allowing diners to taste distinct textures and flavors.
This composed salad suits light meals or starter courses and pairs well with crusty bread or a light white wine. It balances protein, vegetables, and acidity making it a satisfying dish in warmer months or as a colorful addition to lunch or dinner.
While assembled salad does not store well once dressed, components can be prepared and refrigerated separately for up to three days to maintain freshness until serving.
Ingredients
- 1 shallot thinly sliced
- ¼ cup red wine vinegar
- 1 pound baby potato washed, halved
- ½ lemon juiced
- ½ pound green beans trimmed
- 2 teaspoons Dijon mustard
- 4 egg at room temperature
- ¼ teaspoon herbes de provence
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ¼ cup olive oil
- 1 (4-ounce) container mixed greens
- 1 vine ripe tomato diced
- 5 radish thinly sliced
- ½ cup kalamata olives or olives of choice
- 1 (5-ounce) can albacore tuna
- 1 (6.5-ounce jar) artichoke hearts drained, marinated
Instructions
- In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes while you prepare the remaining ingredients.
- Add the baby potatoes to a medium saucepan and cover with cold water by 1-inch. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain and set aside in a medium bowl. Drizzle lemon juice on top and season with a pinch of salt and pepper.
- Bring a medium pot of water to a boil and set up an ice bath. Once the water is boiling, add green beans and cook for 2 to 3 minutes or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.
- Return the pot of water to a gentle boil and delicately drop the eggs in and cook for 6 ½ minutes (for jammy yolks) or 8 to 10 minutes if you prefer hard-boiled eggs. Remove from the pot with a slotted spoon and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.
- Remove the shallots from the vinegar (reserving the vinegar) and set aside. Add the vinegar to a mixing bowl and whisk in Dijon, herbs de provence, salt and pepper and mix until smooth. Slowly stream in olive oil and whisk until emulsified.
- To serve, scatter greens on a large platter and top with cooked potatoes, green beans, shallots, eggs, tomatoes, radishes, olives, tuna and artichoke hearts. Drizzle dressing on top and serve.
Notes
- The assembled salad does not keep well once dressed; store individual components separately in airtight containers for up to three days before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 415mg | 17% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 29mg | 32% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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