Nicoise salad (French salad with tuna) is a bright, composed salad that balances tender potatoes, crisp green beans, briny olives, and meaty tuna with a zesty Dijon vinaigrette. I make it often for easy weeknight dinners and casual entertaining because it’s colorful, filling, and holds up well on the plate — I’ve been refining my technique for years to get perfectly cooked potatoes and snap-crisp beans. For a different composed-salad idea I sometimes pair the same vinaigrette with a Caprese summer salad with fresh basil when tomatoes are at their peak.
Why Make This Recipe
- Flavor-packed: bright lemon and Dijon cut through the richness of tuna and eggs for a balanced bite.
- Nutritious: a good mix of protein, healthy fats, and vegetables for a complete meal.
- Versatile and convenient: most components can be prepped ahead for quick assembly.
- Great for entertaining: the composed presentation looks impressive without last-minute fuss.
I love this recipe because the contrast of textures — crisp beans, creamy yolks, and tender tuna — keeps every forkful interesting, and it’s a reliable way to use excellent canned tuna or quickly seared fresh loin. For a summery twist, try pairing similar make-ahead components with an avocado corn summer salad with cilantro when corn is fresh.
Recipe Overview
- Prep time: 20 minutes active (40 minutes if you count chilling times)
- Cook time: 15 minutes (potatoes/eggs/beans done in parallel)
- Total time: about 40–45 minutes including resting and chilling
- Servings: 4 main-course portions
- Difficulty: Easy–Medium — mostly straightforward cooking and simple assembly
- Method: Boil potatoes and eggs, blanch green beans, sear or drain tuna, then compose on a platter and dress with a mustard-lemon vinaigrette.
My Experience Making This Recipe
I tested this version several times, both with canned tuna in oil and with seared tuna steaks to see what readers preferred. The main discovery: timing is everything — blanching beans and shocking them in ice water makes the salad feel restaurant-quality. I also learned that dressing the salad lightly and serving extra vinaigrette on the side preserves texture.
How to Make Nicoise Salad (French salad with tuna)
Start by boiling small new potatoes (about 1 lb / 450 g) in salted water for 12–15 minutes until tender when pierced with a knife. While the potatoes cook, hard-boil 4 large eggs for 9 minutes, then transfer to an ice bath; blanch 8 oz (225 g) green beans in the same pot of boiling water for 2–3 minutes and shock them in ice water to stop cooking. Use high-quality canned tuna (5–7 oz / 140–200 g) drained, or sear two 6-oz (170 g) tuna steaks in a hot skillet with 1 tbsp oil for 1–2 minutes per side for rare to medium-rare; rest 3 minutes and slice. Compose the salad on a platter with lettuce or mixed greens, halved potatoes, beans, tuna, quartered eggs, cherry tomatoes, Niçoise or Kalamata olives, and optional anchovy fillets; dress with a Dijon-lemon vinaigrette made from 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 small minced garlic clove, 1/2 cup (120 ml) extra-virgin olive oil, salt, and pepper. For more composed-salad inspiration and plating ideas, I sometimes borrow techniques from a beet salad with zesty oranges I tested earlier.
Expert Tips for Success
- Blanch then shock green beans: cook in boiling salted water 2–3 minutes, then plunge into ice water to lock in color and crispness. Use a slotted spoon or spider for safety.
- Time your boiling: put potatoes and eggs in the same pot (eggs on top in a steamer basket if you have one) so both finish close together; drain potatoes at 12–15 minutes and let eggs sit in the hot water for exactly 9 minutes before ice bath.
- Emulsify the vinaigrette: whisk mustard and vinegar first, then slowly stream in oil to create a stable emulsion — or use a small blender for effortless dressing.
- Choose the right tuna: for convenience and strong flavor use high-quality tuna in olive oil; for a restaurant feel sear fresh tuna at 450–500°F skillet surface (hot) 1–2 minutes per side to keep the center rosy.
- Salt strategically: season potatoes and beans while boiling, and taste the vinaigrette before dressing the salad so you don’t over-salt the whole platter.
For a grain-forward variation or to add more texture, try techniques I used in a berry quinoa summer salad with feta — cooking separate components ahead and combining just before serving improves texture and flavor.
How to Serve Nicoise Salad (French salad with tuna)
- Platter-style: arrange components in groups on a large platter for a classic composed look and let guests serve themselves.
- Individual portions: place greens first, then neatly arrange potatoes, beans, tuna, eggs and olives for a polished dinner plate.
- Occasion ideas: brunch, light dinner, picnic (assemble chilled components and dress just before eating), or a lunch buffet.
- Presentation tip: add chopped parsley and a lemon wedge, and serve extra vinaigrette on the side so ingredients don’t get soggy.
For a heartier seasonal pairing, serve alongside warm roasted squash or a crisp side like the Autumn Caesar salad with delicata squash croutons.
Storage and Reheating Guide
Store components separately for best quality: cooked potatoes and blanched green beans keep 3–4 days in airtight containers in the fridge; hard-boiled eggs remain 4–5 days refrigerated; canned tuna is fine unopened, and opened leftovers keep 2 days. Assemble only what’s needed and dress just before serving; dressed salad is best eaten within 6–8 hours refrigerated. Freezing composed Nicoise is not recommended because lettuce, eggs, and vinaigrette lose texture; you can freeze cooked potatoes for up to 2 months but thaw and reheat gently in a 325°F oven until warmed through. Reheat seared tuna slices very briefly in a 350°F oven (3–5 minutes) or enjoy them chilled for best flavor.
Recipe Variations
- Vegetarian: replace tuna with roasted chickpeas or marinated grilled tofu and omit anchovies.
- Dairy-free and gluten-free: the classic Nicoise is naturally dairy-free and gluten-free — just confirm no added gluten in canned ingredients.
- Mediterranean twist: add roasted red peppers, capers, and a few anchovy fillets for more umami.
- Lighter version: swap boiled potatoes for steamed new potatoes thinly sliced, or use baby fingerlings and reduce oil in the dressing.
Nutritional Highlights
- High in protein and omega-3s from tuna and eggs, supporting satiety and heart health.
- Good mix of vegetables for fiber and vitamins; moderate in healthy fats from olive oil.
Allergens to note: fish (tuna, possible anchovies), eggs, and olives (nightshade-sensitive people should avoid tomatoes). A typical main-course serving provides substantial protein and is moderate in calories; adjust portion sizes if you’re watching macros.
Troubleshooting Common Issues
- Beans turned mushy: you likely overcooked them — next time reduce blanch time to 2 minutes and shock immediately in ice water.
- Potatoes falling apart: choose waxy potatoes and test with a paring knife; remove from boiling water as soon as they are tender (12–15 minutes for small new potatoes).
- Dry tuna: if using canned tuna, drain well and dress lightly; if searing fresh tuna, cook at high heat very briefly and rest 2–3 minutes to retain juiciness.
Frequently Asked Questions
Q: Can I make Nicoise salad ahead of time?
A: Yes — prep and store components separately (potatoes, beans, eggs, tuna) for up to 3 days, then assemble and dress up to an hour before serving. Keeping the vinaigrette separate preserves texture and presentation.
Q: Should I use canned tuna or fresh tuna steak?
A: Both work. Canned tuna in olive oil gives traditional flavor and convenience; seared fresh tuna offers a restaurant-style presentation. If searing, use a hot skillet and cook 1–2 minutes per side for rare to medium-rare.
Q: How do I get perfectly hard-boiled yolks?
A: Start eggs in boiling water and cook for exactly 9 minutes, then plunge into an ice bath for at least 5 minutes before peeling to get firm, evenly cooked yolks that are easy to slice.
Q: What dressing pairs best with Nicoise salad?
A: A classic Dijon-lemon or red wine vinegar vinaigrette (about 1 part vinegar to 3 parts oil, 1 tbsp Dijon per 3 tbsp vinegar) complements the salad without overpowering the tuna or eggs. Taste and adjust salt and acidity before dressing the whole salad.
Nicoise Salad (French Salad with Tuna)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A bright and composed salad featuring tender potatoes, crisp green beans, briny olives, and meaty tuna dressed with a zesty Dijon vinaigrette.
Ingredients
- 1 lb small new potatoes
- 4 large eggs
- 8 oz green beans
- 5–7 oz high-quality canned tuna (drained) or 2 fresh tuna steaks (6 oz each)
- Lettuce or mixed greens
- Cherry tomatoes
- Niçoise or Kalamata olives
- Optional anchovy fillets
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 small garlic clove (minced)
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water for 12–15 minutes until tender.
- Hard-boil eggs for 9 minutes, then transfer to an ice bath.
- Blanch green beans in the same pot for 2–3 minutes and shock in ice water.
- For tuna, use high-quality canned or sear fresh tuna steaks in a hot skillet for 1–2 minutes per side.
- Compose the salad on a platter with mixed greens, halved potatoes, beans, tuna, quartered eggs, cherry tomatoes, olives, and anchovies.
- Dress with Dijon-lemon vinaigrette.
- Whisk together mustard and red wine vinegar.
- Slowly stream in olive oil while whisking to emulsify.
Notes
Best when components are prepped ahead and dressed just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Blanching, Searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg