This Tuna Niçoise Salad turns a simple can of tuna into a vibrant, bright salad with greens, veggies, potatoes, olive-oil-packed tuna, and a light lemon vinaigrette.
Tuna Niçoise Salad Recipe
A great, creamy, mayo-based Tuna Salad is a favorite at my home, but when we’re craving something a little lighter, nothing beats this salad!
From the olive-oil-packed tuna to the light and zippy lemon vinaigrette to the myriad of veggies — this salad is the definition of light and fresh! Not only is every bite satisfying, but it leaves your body feeling nourished and fueled.
Feel free to make this salad your own — add more or less of the veggies you like, leaving out any you aren’t as fond as. This salad is meant to be a bit of an artistic creation — compose the ingredients across the greens that you like best, however you feel looks best!
What Is Niçoise Salad Dressing Made Of?
This lemon vinaigrette is quick to make and adds vibrant flavor that truly elevates the Tuna Niçoise Salad. Here are the main ingredients:
- Dijon mustard: Grey Poupon® Dijon is the best, but any Dijon works. Avoid yellow mustard.
- Olive oil: Extra virgin olive oil is recommended for better flavor.
- Honey: Add less for tang, more for sweetness.
- Lemons: Use fresh lemon juice and zest for the best flavor.
- Salt & pepper: Season to taste—just a pinch can elevate the dressing!
What Is A Tuna Niçoise Salad?
This composed salad often includes hard-boiled eggs, canned tuna, tomatoes, and fresh vegetables, with ingredients varying by season and personal preference.
It’s typically dressed in olive oil or a lemon vinaigrette.
Quick Tip
Tuna Niçoise is a composed salad. Composed salads are arranged on a plate or platter, rather than being tossed in a large bowl.
What Is In A Tuna Nicoise Salad?
- Canned tuna packed in olive oil. Tuna packed in olive oil is richer and has a fresher flavor. Albacore is the lightest of the tuna meats, so it doesn’t have a fishy flavor. IMO, the best canned tuna for Niçoise Salad is Genova’s® albacore tuna.
- Veggies. home cooks enjoy English/Persian salad cucumbers, kalamata olives, cherry tomatoes, golden potatoes, and blanched green beans best in this salad.
- Hard-boiled eggs. The eggs add protein and flavor. While making hard-boiled eggs is straightforward, it can be time-consuming. For an easier salad, grab store-bought hard-boiled eggs. (a lot of stores sell eggs that have been hard boiled for your convenience.)
How To Make A Tuna Niçoise Salad
The full recipe is below, but here are a few tips!
- First, chop, wash, and thoroughly dry the Romaine lettuce before tossing it with the dressing. (home cooks enjoy using a salad spinner!) Wet lettuce waters down the dressing, and as a result, the salad won’t be as pleasant. Therefore, if time permits, chill the washed (and dried) lettuce along with the salad dressing, and keep them refrigerated until you’re ready to assemble the salad.
- home cooks enjoy using crisp and flavorful cucumbers like English or Persian (sometimes labeled salad cucumbers) cucumbers.
- Chill veggies ahead of time if possible — the salad tastes best with chilled ingredients!
Storage
Tuna Niçoise Salad Storage
- This salad doesn’t keep well with the dressing because it makes the veggies wilt quickly. Also, everything will taste a bit fishy (and like olives) if it sits for too long.
- If you aren’t planning to eat the whole salad in one go, it’s best to add the dressing, tuna, and olives to just the amount you’ll eat at that time. The undressed salad stays fresh for 1-2 days.
More Tuna Recipes:
- Tuna Casserole made in one pan!
- Tuna Melts with a melty Cheddar topping
- Mediterranean Tuna Salad with roasted red pepper
- Tuna Stack with rice and mashed avocado
- Tuna Salad Wrap with crisp veggies
Ingredients
- 1-1/3 cup baby gold potatoes (7 ounces, 8 to 10 mini potatoes)
- 1 cup green beans (trimmed and halved)
- 1 cup cherry tomatoes (halved)
- 1/2 cup salad cucumbers (halved)
- 5 cups chopped romaine lettuce (1/2 head, see note 1)
- 2 hard-boiled eggs (peeled and quartered, see note 2)
- 1/2 cup kalamata olives (drained)
- 10 ounces tuna in olive oil (drained, see note 3)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon minced garlic (skippable)
- 1/4 cup olive oil
- 1-1/2 teaspoon honey
- 1 large lemon (skippable, for juice and zest)
- Salt
Method
- In a wide-mouth jar, combine all dressing ingredients. If using lemon, zest and juice it to get 1/4 teaspoon zest and 1-1/2 tablespoons juice; add to jar. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, then shake well to combine. If using a bowl, whisk briskly. Ensure honey is fully incorporated. check the seasoning and adjust seasoning as needed.
- Add whole baby potatoes to a pot and cover with 1 inch water. Bring to a boil, salt the water, and cook until tender, 15–20 minutes. While that cooks, trim and halve green beans. Use a slotted spoon to remove the potatoes, keeping the water boiling. Boil green beans until crisp-tender, 2–5 minutes. Drain and rinse in cold water. Cut cooled potatoes into halves or quarters.
- Coarsely chop Romaine lettuce and place in a large bowl. Only add dressing, tuna, and olives to the portion you plan to eat immediately. Toss with some dressing. Add remaining ingredients decoratively on top, drizzle with more dressing, toss gently, and serve while it is hot.
