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Nicoise Salad (French salad with tuna)

Nicoise Salad (French salad with tuna)
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Nicoise Salad is a vibrant and fresh French salad that combines tender tuna, crisp green beans, baby potatoes, hard-boiled eggs, cherry tomatoes, and Kalamata olives on a bed of romaine or mixed greens. Drizzled with a classic olive oil and red wine vinaigrette enhanced with Dijon mustard and fresh herbs, this balanced, colorful dish is perfect for a light lunch, nutritious dinner, or elegant appetizer any time of year.

Ingredients

Scale

Protein

  • 200g canned tuna in olive oil (or fresh seared tuna slices)
  • 4 hard-boiled eggs

Vegetables & Greens

  • 150g green beans, steamed until just tender
  • 200g baby potatoes, boiled until fork-tender
  • 150g cherry tomatoes, halved
  • 50g Kalamata olives
  • 1 small red onion, thinly sliced
  • 150g romaine lettuce or mixed greens
  • Optional: 1 tbsp capers

Dressing & Herbs

  • 3 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs (such as parsley or basil), finely chopped, for garnish

Instructions

  1. Prepare the Vegetables: Steam the green beans until crisp-tender and boil the baby potatoes until fork-tender. Drain and immediately plunge the green beans into ice water to retain their bright color. Slice the cherry tomatoes in half and thinly slice the red onion.
  2. Cook and Prepare the Eggs: Hard boil the eggs by placing them in boiling water for 9 to 12 minutes. Transfer them to an ice bath to cool. Once cooled, peel and cut into halves or quarters depending on preference.
  3. Assemble the Salad Base: Arrange a bed of romaine lettuce or mixed greens on a large platter or individual plates. Neatly arrange the green beans, potatoes, cherry tomatoes, hard-boiled eggs, olives, and red onion over the greens for a visually appealing presentation.
  4. Add the Tuna: Drain canned tuna and gently flake it over the salad, keeping pieces substantial for texture. Or arrange fresh seared tuna slices if using.
  5. Make the Dressing and Toss: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified. Drizzle over the salad or serve on the side. Garnish with fresh herbs and optional capers for added flavor.

Notes

  • Use high-quality tuna, either canned in olive oil or fresh seared, for the best flavor and texture.
  • Do not overcook green beans and potatoes; keep them crisp-tender to maintain texture contrast.
  • Serve the salad slightly chilled for a refreshing taste.
  • Add dressing just before serving to prevent sogginess.
  • Arrange ingredients thoughtfully to enhance presentation and ease of eating.

Nutrition

Keywords: Nicoise Salad, French Salad, Tuna Salad, Healthy Salad, Mediterranean Salad, Gluten Free, Light Meal

Find it online: https://marygourmet.com/nicoise-salad-french-salad-with-tuna/