Classic Tuna Niçoise Salad Fresh 30-Minute Recipe

A beautiful tuna niçoise salad is the ultimate summer meal. This classic French dish is a feast for the eyes and the palate, bringing together a perfect combination of fresh vegetables, tender tuna, and a light, tangy vinaigrette. It’s a satisfying and complete meal that is surprisingly easy to put together in just 30 minutes, making this tuna niçoise salad a perfect choice for a weeknight dinner or a sophisticated lunch.

What is a Tuna Niçoise Salad?

A tuna niçoise salad is a composed salad from the city of Nice on the French Riviera. A true Salad niçoise is known for its elegant arrangement of ingredients rather than being tossed together. The classic components include blanched green beans and potatoes, hard-boiled eggs, tomatoes, Niçoise olives, anchovies, and tuna. The tuna can be fresh-seared or, for a more authentic and traditional version, packed in oil. This dish is a celebration of fresh, high-quality ingredients that are simply prepared and brought together by a light vinaigrette.

Ingredients

For the Salad

• 6 ounces (170g) tuna, canned in oil or fresh-seared
• 1 large head of lettuce (Boston or butter lettuce), washed and dried
• 1/2 pound (225g) small potatoes (new or fingerling), halved
• 1/2 pound (225g) green beans, trimmed
• 2 hard-boiled eggs, quartered
• 1 large tomato, cut into wedges
• 1/2 red onion, thinly sliced
• 1/4 cup Niçoise or Kalamata olives
• 12 anchovy fillets (optional)

For the Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

How to Make a Tuna Niçoise Salad

1. Prepare the Vegetables: In a large pot of salted boiling water, cook the potatoes until tender, about 10-15 minutes. Add the green beans to the same pot during the last 3 minutes of cooking. Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking and preserve their vibrant color. Once cooled, drain them again and set aside.
2. Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and black pepper to taste.
3. Prepare the Tuna and Eggs: If using canned tuna, drain it well and flake it into large pieces. If using fresh tuna, sear it in a hot pan for 2-3 minutes per side. Prepare your hard-boiled eggs and slice them into quarters.
4. Assemble the Salad: Arrange the lettuce leaves on a large platter or in a shallow bowl. Artfully arrange the cooked potatoes, blanched green beans, tomato wedges, sliced red onion, olives, and hard-boiled eggs over the lettuce. Add the tuna and anchovy fillets (if using) in their own sections.
5. Serve: Drizzle the vinaigrette evenly over the entire salad. Serve this gorgeous tuna niçoise salad immediately while the vegetables are still fresh and the flavors are at their peak.

Tips for the Perfect Tuna Niçoise Salad

• Quality Ingredients: The key to a great tuna niçoise salad is the quality of your ingredients. Use good-quality canned tuna packed in olive oil and fresh, crisp vegetables.
• Blanch the Vegetables: The ice bath step for the green beans and potatoes is crucial. It stops the cooking process and keeps the vegetables from overcooking and losing their bright color.
• Serve Composed: The beauty of this salad is its presentation. Arrange the ingredients in distinct sections on the platter for an elegant look.

Conclusion

This tuna niçoise salad is a masterpiece of simple cooking. It’s a complete meal that is both refreshing and satisfying, proving that some of the most delicious dishes are the ones that celebrate the natural flavors of their ingredients.

Classic Tuna Niçoise Salad Fresh 30-Minute Recipe

foodifa

An elegant and easy recipe for a classic tuna niçoise salad, featuring a beautiful arrangement of fresh vegetables, tender tuna, and a simple vinaigrette.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine French, Mediterranean

Servings 2

Calories 550 kcal

Ingredients

  

For the Salad

• 6 ounces 170g tuna, canned in oil or fresh-seared
• 1 large head of lettuce Boston or butter lettuce, washed and dried
• 1/2 pound 225g small potatoes (new or fingerling), halved
• 1/2 pound 225g green beans, trimmed
• 2 hard-boiled eggs quartered
• 1 large tomato cut into wedges
• 1/2 red onion thinly sliced
• 1/4 cup Niçoise or Kalamata olives
• 12 anchovy fillets optional

For the Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic minced
• Salt and black pepper to taste

Instructions

 

• Prepare the Vegetables: In a large pot of salted boiling water, cook the potatoes until tender, about 10-15 minutes. Add the green beans to the same pot during the last 3 minutes of cooking. Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking and preserve their vibrant color. Once cooled, drain them again and set aside.
• Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and black pepper to taste.
• Prepare the Tuna and Eggs: If using canned tuna, drain it well and flake it into large pieces. If using fresh tuna, sear it in a hot pan for 2-3 minutes per side. Prepare your hard-boiled eggs and slice them into quarters.
• Assemble the Salad: Arrange the lettuce leaves on a large platter or in a shallow bowl. Artfully arrange the cooked potatoes, blanched green beans, tomato wedges, sliced red onion, olives, and hard-boiled eggs over the lettuce. Add the tuna and anchovy fillets (if using) in their own sections.
• Serve: Drizzle the vinaigrette evenly over the entire salad. Serve this gorgeous tuna niçoise salad immediately while the vegetables are still fresh and the flavors are at their peak.

Notes

For a richer flavor, use tuna packed in olive oil.

Keyword french salad, nicoise salad, tuna niçoise salad, tuna salad recipe