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Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter

Tuna Nicoise Salad (Salade Niçoise)

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Salads & Dressings, Mains
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Description

This Tuna Nicoise Salad is my take on the classic French Salade Nicoise. Packed with fresh veggies, tuna, and an Anchovy Dijon Vinaigrette.


Ingredients

Scale

For the Tuna Nicoise Salad:

  • 16 oz baby potatoes or fingerling potatoes
  • 12 oz green beans, stems removed
  • 6 large eggs
  • 16 oz cherry or grape tomatoes, sliced into halves
  • 1 large (about 327 g) English cucumber, sliced into discs
  • 6 oz pitted Nicoise olives (I often sub for 3 oz pitted Castelvetrano olives + 3 oz pitted Kalamata olives if I can’t find Nicoise)
  • 2 (5 oz) cans tuna (I prefer wild ahi yellowfin tuna), drained
  • 6 oz marinated artichoke hearts, drained (10 oz before drained)
  • 1/4 cup kosher salt, divided (for boiling potatoes and blanching green beans)
  • 1 tbsp olive oil
  • Maldon salt flakes, to finish (optional)
  • Additional herbs: chives, tarragon, and dill, to top (optional)

For the Anchovy Dijon Vinagrette:

  • 4 anchovies (packed in oil)
  • 4 tbsp garlic-infused olive oil – OR – 4 tbsp olive oil + 2 cloves minced garlic
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp cracked black pepper

 


Instructions

For the Tuna Nicoise Salad:

  1. Prep 2 ice baths with ice and very cold water, one in a large bowl for the green beans and one in a medium bowl for the eggs. Reserve to the side.
  2. In a large pot over medium-high heat, add 3 quarts of water, 1 tbsp of the divided Kosher salt, and the potatoes and allow to come to boil. Allow to cook until fork-tender, then carefully remove potatoes from the pot using a slotted spoon (a slotted pasta spoon also works well for this) and reserve to the side, leaving the hot water remaining in the pot (you will use it again). Coat the potatoes in a drizzle of olive oil and allow to cool while you prepare the rest of the ingredients.
  3. Add the remaining 3 tbsp of Kosher salt to the pot of boiling water and stir until dissolved. Carefully transfer the green beans to the pot of boiling water (I find it safest to do this with tongs) and allow to cook for 2 minutes, then remove the pan from heat and carefully transfer the green beans immediately to the reserved ice bath to cool.
    • *I know this sounds like a lot of salt, but green beans blanch best in very salty water as it will help them retain their bright green color and texture while seasoning them properly. A fair amount of the salt will end up going down the drain after blanching.
  4. While the potatoes cook (or after), bring a medium pot of water to boil. Once the water reaches boil, gently lower your eggs into the water with a slotted spoon and cook for 6 1/2 minutes (set that timer!), adjusting the heat to maintain a gentle boil if necessary. Once the timer goes off, carefully remove the eggs with a slotted spoon and place them into your reserved medium ice bath to chill for 2 minutes or more. Crack, peel, and slice each egg in half. Reserve to the side until ready to plate.
  5. On a large platter, compose your salad as desired. I prefer to start with green beans fanning out at either end as they are hearty and can handle other things layering on top. Then plate the potatoes, cucumber, olives, tomatoes, and artichoke hearts. I like to place the tuna close to the center so it’s easy to grab a bit of from any side of the platter. Drizzle everything with the Anchovy Dijon Vinaigrette and finish with a sprinkle of fresh chives, tarragon, and dill and a sprinkle of flaked finishing salt.

For the Anchovy Dijon Vinaigrette:

  1. I prefer to blitz the vinaigrette ingredients in my food processor for about 60 seconds, scraping the bowl down as needed when paused, until well-blended and slightly creamy.
    • If you do not have a food processor you can prepare the vinaigrette in a mixing bowl with a whisk, but you’ll want to make sure that the herbs and anchovies are chopped very finely first before whisking.

 


Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 5 g
  • Sodium: 1004 mg
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 208 mg

Keywords: salade nicoise, nicoise salad, salad, olives, anchovies, Dijon, potatoes, 6-minute eggs, vinaigrette, tomatoes, cucumber, artichokes, tuna