Classic Tuna Niçoise Salad
A vibrant and healthy salad featuring tuna, potatoes, green beans, olives, and a delicious lemon vinaigrette. Perfect for a light lunch or dinner.
Equipment
- Large Pot
- Baking Sheet
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb Small red potatoes cubed
- 1 lb Green beans trimmed
- 4 Tuna steaks 6 oz each
- 4 Hard-boiled eggs quartered
- 1 cup Kalamata olives pitted, halved
- 1 pint Cherry tomatoes halved
- 4 Anchovy fillets optional
- 1/2 cup Fresh basil leaves roughly chopped
Dressing
- 1/4 cup Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- to taste Salt and pepper
Instructions
Instructions
- Preheat oven to 400°F (200°C). Cube potatoes and toss with olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
- Steam or boil green beans until tender-crisp (about 5-7 minutes).
- Sear tuna steaks in a hot pan with olive oil for 2-3 minutes per side, or to desired doneness. Let cool slightly, then flake.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
- In a large bowl, combine potatoes, green beans, tuna, hard-boiled eggs, olives, tomatoes, and anchovies (if using).
- Drizzle with vinaigrette and toss gently to combine. Garnish with fresh basil.
- Serve immediately or chill for later.
Notes
Feel free to add other vegetables like artichoke hearts or bell peppers. You can also substitute canned tuna for fresh tuna steaks.