Lunch · Dinner · Fish
Tuna Niçoise Salad
A French composed salad of potatoes, green beans, eggs, tomatoes and tuna with a mustard vinaigrette.
⏱ 45 min (20 min prep, 25 min cooking)
🍽 Serves 4 · 1 large plate
make aheadleftovers
gluten freedairy free
ContainsEggs, Fish. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 1 lb Baby potatoes
- 8 oz Green beans (fresh), trimmed
- 4 Eggs, large
- 1 head Romaine lettuce, torn
- 2 can Tuna, canned in water, drained
- 1 cup Cherry or grape tomatoes, halved
- ⅓ cup Sliced black olives
Vinaigrette
- 3 tbsp Red wine vinegar
- 1 tsp Dijon-style mustard
- 1 clove Garlic, minced
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ⅓ cup Olive oil
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium pot, saucepan, jar with lid, large platter.
- Put the potatoes in a pot of cold salted water and bring to a boil. Cook 12 to 15 minutes, until tender. Add the green beans for the last 3 minutes. Drain and rinse with cold water.
- Put the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and let stand 12 minutes, until the yolks are firm. Cool in ice water, peel and quarter.
- Shake the vinegar, mustard, garlic, salt, pepper and oil in a jar.
- Halve the potatoes and toss them with a few spoonfuls of dressing while still warm.
- Spread the lettuce on a platter. Arrange the potatoes, green beans, eggs, tuna, tomatoes and olives in groups on top. Drizzle with the rest of the dressing.
Make aheadCook the potatoes, beans and eggs and mix the dressing up to 3 days ahead; keep them separate in the fridge.
↺ LeftoversPack the parts in a lunch container with dressing on the side.
🧒 With kidsLet kids build their own plate from the platter.
Gluten-free swapCheck the mustard label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.