Description
A classic French Salade Niçoise with tuna, hard‑cooked eggs, potatoes, green beans, olives, tomatoes, capers, and mixed greens, all dressed in a bright lemon vinaigrette for a beautiful and satisfying meal.
Ingredients
½ lb new potatoes, quartered
⅓ lb fresh green beans, rinsed, trimmed and blanched
1 (5 oz) can tuna packed in oil
½ onion, thinly sliced
¼ cup pitted Niçoise olives
¼ cup chopped fresh parsley
½ lb mixed salad greens
3 hard‑cooked eggs, quartered
3 plum (roma) tomatoes, thinly sliced
4 anchovy filets
1 Tbsp capers
About 1 cup lemon vinaigrette (olive oil, lemon juice, Dijon mustard, garlic, vinegar)
Instructions
- Boil the quartered potatoes in salted water until tender but firm, about 15 minutes. Drain and cool.
- Blanch green beans until crisp‑tender, then plunge into ice water and chill.
- In a bowl, combine cooled potatoes, green beans, tuna (drained), sliced onion, olives, and parsley. Chill the mixture for 2–4 hours for flavors to meld.
- Toss the mixed greens with lemon vinaigrette and arrange on a serving platter.
- Spoon the chilled vegetable–tuna mix over the greens.
- Arrange quartered eggs, tomato slices, anchovy filets, and capers atop the salad.
- Serve immediately.
Notes
- Use quality canned tuna in oil or seared fresh tuna for a gourmet finish.
- Omit potatoes and beans for a lighter, more traditional Mediterranean version.
- Add extra vegetables like radishes, cucumber, or artichoke hearts if desired.
- Serve components separately and assemble just before serving to keep greens crisp.
- Prep Time: 30 minutes (plus 2–4 hours chilling)
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/blanching and tossing
- Cuisine: French (Niçoise)
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 210mg
