Nicoise Tuna Salad Recipe With A Dijon Dressing (Edit recipe)

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This Nicoise Tuna Salad recipe is a Mediterranean-inspired twist on the French classic. Layered with potatoes, green beans, eggs, tuna, anchovies, and artichoke hearts, this salad is drizzled with a Dijon shallot vinaigrette. Perfect for a light lunch or a make-ahead dinner platter.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

25

Serves: 4

Ingredients

1 lb Green Beans, (or haricot vert)
small baby potatoessmall baby potatoes
4 tsp White Wine Vinegar
2 oz Water
1.5 Shallot, minced
1.5 Olive Oil, extra-virgin
.25 tsp Salt
.25 tsp Black Pepper
2 tsp Dijon Mustard
1 head Boston Lettuce, (torn into pieces)
4 Eggs, (hard boiled, peeled, quartered)
cherry tomatoes (halved)cherry tomatoes (halved)
tuna (cannedtuna (canned
anchovy fillets (drained)anchovy fillets (drained)
4 tsp Capers, (drained)
.333 cup Black Olives, (pitted and halved)
1 Tbsp Parsley, chopped
.75 tsp Dijon Mustard
2 tsp White Wine Vinegar
2 tsp Lemon Juice
2 tsp Lemon Zest, (from one lemon)
4 tsp Shallot, minced
3.5 Olive Oil, extra-virgin
.125 tsp Salt
.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a medium pot os salted water to a boil.
Prepare a bowl with water and ice.
Add the green beans to the salted water and boil until just tender, about 3 minutes.
Immediately transfer the beans to the ice water. Once the beans are chilled, transfer to a bowl and pat dry. Set aside.
Place the potatoes into the salted water and boil until tender, 10-15 minutes. Transfer to a bowl. When the potatoes are cool enough to handle, peel (if desired), cut into halves or quarters and place back into the bowl.
In a separate bowl, whisk together the vinegar, water, Dijon mustard, shallots, olive oil, salt and pepper. Pour the mixture over the potatoes and gently toss without breaking the potatoes.
Make the dressing in a separate bowl by whisking the Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil until emulsified. Season with salt and pepper. Set aside.
Arrange the lettuce on a platter. Spoon the potatoes over the lettuce, arrange the eggs, green beans, and tomatoes.
Add the tuna, anchovies, capers, olives and parsley on top.
Drizzle the dressing over the top and place any remaining dressing into a bowl to serve alongside.

Notes

Store any leftovers in an airtight container in the refrigerator for up to two days. You can steam the green beans instead of boiling them. I also make my life easy by buying store-bought hard-boiled eggs, but you can make them yourself at home. As for the olives, if you can find nicoise or kalamata olives for this salad, they will lend a briny depth as opposed to using canned black olives.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	3 g
Carbohydrates:	18 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	311 mg
Fiber:	5 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.