Tuna Nicoise Salad
Published
Tuna Nicoise salad is a classic French dish known for its fresh ingredients, vibrant colors, and signature tangy vinaigrette. As someone who loves tuna, this bright, flavor-packed salad is my go-to during the warmer months—it’s light yet hearty, layered with texture, and always hits the spot. With tender potatoes, crisp green beans, jammy eggs, and briny olives, every bite feels balanced and satisfying. Whether you’re entertaining, prepping ahead for weekday lunches, or just treating yourself to something beautiful and nourishing, this salad delivers.
I’m a big fan of tossing flavorful ingredients over a bed of greens and letting all the textures and tastes shine—and this salad nails it. With plenty of protein, fiber, and healthy fats, it’s both satisfying and refreshing. The potatoes add that hearty, starchy element that keeps me full for hours, and best of all, it’s completely gluten-free without needing any swaps. The French really knew what they were doing with this beautifully balanced dish. Prep your ingredients ahead of time, assemble just before serving, and pretend you’re enjoying it seaside along the French Riviera.
Tips for Success
- Don’t overcook the green beans or potatoes—texture really makes this salad shine.
- Use a good-quality canned tuna, whether it’s packed in oil or water. I tend to grab tuna in water and add my oils later.
- Jammy eggs make a big difference. I usually boil them to get that soft, creamy center with set whites, but you can cook them to your preferred texture—whether you like them a bit firmer or with a rich, runny yolk.
- If you expect to have leftovers, let everyone dress their own plates instead of tossing the whole salad with vinaigrette. That way, you can store any undressed leftovers separately and keep the greens crisp for later.
Tuna Nicoise Salad
Ingredients
Lemon Vinaigrette
- ¼ cup olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- Black pepper, to taste
- Salt, to taste
- Fresh thyme, to taste, optional
Salad
- Mixed greens, or arugula
- 4 ounces fresh green beans, blanched
- 8 ounces golden baby potatoes
- 3 hard boiled eggs with jammy centers, halved or quartered
- 10 ounces canned tuna (2x 5oz cans), drained and flaked
- 1 cup tomatoes, cut into bite-sized pieces
- ½ cup black olives
- 2 tablespoons capers
Instructions
- Make the dressing by combining all the ingredients but the oil in a small bowl, then whisking in the oil slowly until everything is mixed together and emulsified.
- Prepare your ingredients for the salad by bringing a medium pot of water to a rolling boil and blanching your green beans for 3 minutes. Immediately remove your green beans from the water and place them in an ice bath to stop them from cooking further.
- Bring the water to a boil again, adding more water if necessary, and boil your potatoes for 15 minutes, just until they’re fork tender. Remove them from the water and let them cool down and dry off.
- Add a light bed of your greens to a large serving platter, just enough greens to cover the plate, then add your flaked tuna, blanched green beans, boiled potatoes (you can cut them in halves or quarters if they’re too large), bite-sized tomatoes, olives, boiled eggs, and capers. You can organize them however you want on the platter, but I liked grouping some of my ingredients together and then sprinkling the capers over the entire plate.
- Once assembled and ready to eat, dress your salad with the lemon vinaigrette and serve immediately.
Notes
- Dress the salad right before serving to keep the greens crisp and fresh.
- I don’t recommend using frozen produce for this recipe. Nicoise salad really relies on fresh, crisp textures, and freezing tends to change the consistency
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Tuna Nicoise Salad Step by Step
Gather all the ingredients together.
Make the dressing: In a small mixing bowl or glass measuring cup, combine 1 tbsp white wine vinegar, 2 tsp fresh lemon juice, 1 tsp dijon mustard, 1 tsp dijon mustard, 1 tsp honey, salt, and black pepper to taste, and fresh thyme to taste (optional). Next, slowly whisk in ¼ cup olive oil until everything is combined and emulsified.
Blanch the green beans: Bring water to a rolling boil in a medium-sized saucepan. Blanch (boil) 4 oz of fresh green beans for 3 minutes.
Chill the green beans: Remove them from the water immediately and place them in an ice bath to prevent them from cooking further.
Boil the potatoes: Using the same water, bring it back to a boil (adding more if necessary). Cut 8 oz golden baby potatoes in half and boil them for 15 minutes, until they’re fork tender. Remove them from the water and allow them to cool and dry on the side.
Make the platter: Lay a bed of mixed greens or arugula onto your serving platter—just enough to cover the plate.
Layer the remaining ingredients: On top of the greens, add 2 (5oz) cans of drained and flaked tuna, the blanched green beans, boiled potatoes, 1 cup bite-sized tomato pieces, ½ cup black olives, 2 tbsp capers, and 3 large hard-boiled eggs cut in half. Feel free to organize the platter however you like.
Dress the salad: Wait to dress the salad until right before serving. Pour the lemon vinaigrette over the salad and serve immediately. Enjoy!
Serving Suggestions
I love serving Tuna Nicoise Salad as a main dish for lunch or a light, no-fuss dinner—especially on warm days when I don’t feel like turning on the oven. If I’m in the mood for something heartier, I’ll add a slice of crusty gluten-free baguette or a simple bowl of soup on the side. It’s also one of those meals that feels just a little bit fancy with the right drink—sparkling water with lemon, a chilled glass of rosé, or even iced tea make the perfect pairing.
Storage Instructions
You can prepare the different components ahead of time, such as the green beans, potatoes, eggs, and dressing. Just store everything in the fridge until you are ready to assemble and serve your salad.
If I expect to have leftovers, I will let everyone dress their own plates instead of tossing the whole salad with vinaigrette. That way, I can store any undressed leftovers separately and keep the greens crisp for later.
Once dressed, the salad will start to lose some of its crispness, but if you have leftovers, don’t let them go to waste. Just transfer the salad to an airtight container and store it in the fridge for up to 4 days.
