February 27, 2023

Nicoise Tuna Salad

Salad Nicoise is a classic French salad that originates from the city of Nice. It was first described as a lunch dish made with canned tuna in the 1930s.  It can also be made using fresh tuna, of course.  This dish can all be prepared in advance, which is a nice perk when entertaining or if meal-prepping in anticipation of a busy night or week. The dressing can be made several days ahead and the eggs and vegetables blanched two days ahead (then covered and refrigerated separately). 

Ingredients

Dressing
 ½ cup extra-virgin olive oil
 ¼ cup lemon juice
 2 tbsp dijon mustard
 1 tsp honey
 flaky sea salt and freshly ground pepper
Salad
 4 large eggs
 1 lb baby potatoes
 1 lb french green beans
 2 cans (5 1/2 oz) yellowfin or albacore tuna, packed in olive oil
 1 large English cucumber, sliced
 1 head Romaine or Boston lettuce (leaves washed, dried and separated)
 capers, cornichons, olives (or other pickled ingredients for garnishing)
 flaky sea and freshly ground pepper

Directions

1

Whisk oil, lemon juice, mustard, honey, a sprinkle of flaky salt, and ground pepper in a small bowl; set aside.

2

Bring a medium pot of salted water to a boil. Carefully add the eggs and cook for 7 minutes for jammy eggs (8-9 minutes for hard cooked). Using a slotted spoon, transfer the eggs to a bowl of ice water (while keeping the pot over high heat); chill eggs until cold, around 4 minutes. Peel and set aside. Add the green beans and potatoes to the same pot of boiling water and cook until just tender, 2 minutes for the green beans, around 10 minutes for the small potatoes. Transfer to paper towels and pat dry.

3

To serve, use several lettuce leaves as the base of a serving platter. Slice eggs in half and arrange on the platter with the cooked and raw vegetables and tuna. Top with the pickled ingredients. Sprinkle with flaky salt and ground pepper. Drizzle some of the dressing over top. Serve with the remaining dressing alongside.

Nicoise Tuna Salad

Nicoise Tuna Salad

Category, , , DifficultyBeginnerYields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Dressing
 ½ cup extra-virgin olive oil
 ¼ cup lemon juice
 2 tbsp dijon mustard
 1 tsp honey
 flaky sea salt and freshly ground pepper
Salad
 4 large eggs
 1 lb baby potatoes
 1 lb french green beans
 2 cans (5 1/2 oz) yellowfin or albacore tuna, packed in olive oil
 1 large English cucumber, sliced
 1 head Romaine or Boston lettuce (leaves washed, dried and separated)
 capers, cornichons, olives (or other pickled ingredients for garnishing)
 flaky sea and freshly ground pepper

Steps

1

Whisk oil, lemon juice, mustard, honey, a sprinkle of flaky salt, and ground pepper in a small bowl; set aside.

2

Bring a medium pot of salted water to a boil. Carefully add the eggs and cook for 7 minutes for jammy eggs (8-9 minutes for hard cooked). Using a slotted spoon, transfer the eggs to a bowl of ice water (while keeping the pot over high heat); chill eggs until cold, around 4 minutes. Peel and set aside. Add the green beans and potatoes to the same pot of boiling water and cook until just tender, 2 minutes for the green beans, around 10 minutes for the small potatoes. Transfer to paper towels and pat dry.

3

To serve, use several lettuce leaves as the base of a serving platter. Slice eggs in half and arrange on the platter with the cooked and raw vegetables and tuna. Top with the pickled ingredients. Sprinkle with flaky salt and ground pepper. Drizzle some of the dressing over top. Serve with the remaining dressing alongside.

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