5.0 from 33 votes
Tuna Nicoise Salad
This fresh and vibrant salad is packed full of nutritious veggies and healthy proteins, making it the perfect lighter meal or hearty side.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 216 kcal
Course:
Main Course , Salad
Cuisine:
French , American
Ingredients
- 1 shallot thinly sliced
- ¼ cup red wine vinegar
- 1 pound baby potatoes washed, halved
- ½ lemon juiced
- ½ pound green beans trimmed
- 2 teaspoons Dijon mustard
- 4 eggs at room temperature
- ¼ teaspoon herbs 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 radishes thinly sliced
- ½ cup kalamata olives or olives of choice
- 1 (5-ounce) can Albacore Tuna
- 1 (6.5-ounce jar) marinated artichoke hearts drained
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.
Cup of Yum
Notes
- Storage: Once this salad assembled and dressed, it will not keep well. However, you can store each component separately in an airtight container in the refrigerator for up to three days, then compose the salad when you're ready to eat.
Nutrition Information
Serving
1g
Calories
216kcal
(11%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
89mg
(30%)
Sodium
415mg
(17%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
876IU
(18%)
Vitamin C
29mg
(32%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216
% 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.