Go Back

Simple Tuna Nicoise Salad

Print Recipe
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Yield 4 servings + ½ cup vinaigrette
Category Salad
Cuisine French

Description

A simple recipe for a flavor-packed Tuna Nicoise Salad. This dinner salad will feed a hungry family!

Ingredients

Nicoise Salad

  • 1 pound baby gold potatoes
  • 12 ounces green beans
  • 4 large eggs
  • 4 cups mixed lettuce greens
  • 12 ounces oil-packed tuna drained and flaked into chunks
  • 4 small persian cucumbers or ½ english cucumber roll-cut
  • 1 cup cherry toms halved (5 ounces)
  • 1 cup pitted olives castelvetrano or kalamata, crushed
  • Fresh dill, for serving

Dill Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • ½ small shallot minced (2 tablespoons)
  • 2 tablespoon chopped dill
  • 2 teaspoon Dijon mustard
  • 2 teaspoons honey
  • ¾ teaspoon kosher salt
  • Black pepper to taste

Instructions

  • Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Using a spider to slotted spoon, transfer potatoes to a plate to cool.
    baby gold potatoes in a large saute pan filled with water
  • Refill saute pan with water and bring back to a boil. Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 6 minutes.
    4 brown eggs in a large saute pan filled with water
  • Meanwhile, prepare an ice water bath. Using a spider or slotted spoon transfer eggs to ice water bath.
  • Add green beans to simmering water and cook until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath with eggs and cool completely.
    green beans in a large saute pan filled with water
  • Meanwhile, for the vinaigrette, whisk together olive oil, lemon juice, shallot, dill, Dijon, honey and salt; season with pepper to taste.
  • Cut cooled potatoes in half. Drain green beans and eggs. Peel eggs then cut in half.
  • Arrange lettuce greens on a large platter then arrange potatoes, green beans, eggs, tuna, cucumbers, tomatoes, and olives over top.
  • Drizzle vinaigrette over salad and sprinkle with fresh dill over top. Season potatoes with salt and pepper.

Notes

For a quicker-cook time, bring a large saucepan of water to a boil. Cook the eggs and green beans (separately) while the potatoes are cooking in the saute pan.
Make ahead: the potatoes, green beans, and eggs can all be cooked ahead of time. Store the potatoes and green beans in an airtight container in the refrigerator for up to 3 days. Store the cooked eggs, with the shell still intact, in a bowl in the refrigerator.
The dill vinaigrette can be made up to 3 days ahead of time. Store in a glass container with a tight-fitting lid in the refrigerator. 

Nutrition

Serving: 1/4 of recipeCalories: 500kcalCarbohydrates: 34gProtein: 33gFat: 28gSaturated Fat: 5gCholesterol: 212mgSodium: 860mgFiber: 8gSugar: 7.5g
Keywords Nicoise Salad, Tuna Nicoise Salad
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!