Recipe Details
- Prep Time
- 20 mins
- Cooking Time
- 20 mins
- Total Time
- 40 mins
- Servings
- 4
- Difficulty
- easy
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Classic Tuna Niçoise Salad
A vibrant and flavorful salad featuring tuna, hard-boiled eggs, potatoes, olives, and green beans.
Prep: 20 min
Cook: 20 min
Serves: 4
easy
- 1 pound small red potatoes, halved or quartered if large
- 1/2 pound green beans, trimmed
- 4 large eggs
- 5 ounces mixed greens
- 1/2 cup Niçoise olives, pitted
- 1/4 cup red onion, thinly sliced
- 2 ripe tomatoes, quartered
- 7 ounces canned tuna in olive oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: 2 ounces anchovy fillets, drained
- 1Boil the potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 12-15 minutes. Drain and let cool slightly.
- 2Cook the green beans: While the potatoes are cooking, steam or boil the green beans until tender-crisp, about 5-7 minutes. Plunge into ice water to stop cooking and maintain color. Drain well.
- 3Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 10 minutes. Cool under cold running water, peel, and quarter.
- 4Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- 5Assemble the salad: In a large bowl, combine the mixed greens, potatoes, green beans, olives, red onion, and tomatoes.
- 6Add the tuna and eggs: Arrange the tuna and hard-boiled egg quarters on top of the salad.
- 7Dress and serve: Drizzle the vinaigrette over the salad. Season with salt and pepper to taste. Add anchovy fillets if desired. Serve immediately.