This classic Tuna Nicoise Salad is a vibrant, nutrient-packed dish that’s perfect for a light dinner or satisfying lunch.
Featuring protein-rich tuna, fiber-packed baby potatoes and green beans, and heart-healthy olives and olive oil, it provides a balanced mix of protein, good fats, and complex carbs.
Tossed in a tangy homemade Dijon vinaigrette and topped with hard-boiled eggs and fresh parsley, it’s as visually appealing as it is delicious.
Quick to assemble and customizable, it’s ideal for everyday meals or meal prep.
Easy Tuna Nicoise Salad
Equipment
- 1 large rimmed baking sheet
- 1 large bowl or zip-top bag
- 1 small bowl or measuring cup for vinaigrette
- Whisk or jar with lid for mixing
- Chef’s Knife
- Cutting Board
Ingredients
For the Vinaigrette Dressing:
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
For the Salad:
- 12 ounces baby new potatoes halved or quartered
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt divided (plus more to taste)
- 2 tablespoons olive oil divided
- 12 ounces fresh green beans trimmed
- 6 cups salad greens Bibb, Boston, Romaine, or baby arugula
- 1 cup cherry or grape tomatoes halved
- 4 large hard-boiled eggs sliced
- 20 whole pitted olives
- 1 2-ounce can flat anchovy fillets, drained and chopped (optional)
- 2 4.5-ounce cans tuna packed in olive oil, drained and flaked
- ¼ cup chopped fresh parsley
Instructions
- Prepare the Vinaigrette Dressing: In a small bowl or a large measuring cup, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Whisk thoroughly until the ingredients are well combined. While continuing to whisk, slowly drizzle in ½ cup extra-virgin olive oil until fully emulsified, creating a smooth, tangy dressing. Taste and adjust seasoning as needed. For an easy alternative, place all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified. Set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with nonstick cooking spray or lightly brush with olive oil to prevent sticking. This ensures even roasting of the potatoes and green beans while minimizing cleanup.
- Season and Roast the Potatoes: Place 12 ounces of halved or quartered baby new potatoes in a large bowl or zip-top plastic bag. Add 1 tablespoon olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon kosher salt. Toss gently to coat the potatoes evenly with oil and seasoning. Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 15 minutes, stirring once halfway through, until they begin to soften and slightly brown on the edges.
- Prepare the Green Beans: While the potatoes roast, place 12 ounces of trimmed green beans into the same bowl or bag used for the potatoes. Add 1 tablespoon olive oil and ¼ teaspoon kosher salt. Toss gently to coat evenly. Once the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the green beans to the sheet. Spread them in a single layer with the potatoes to ensure even roasting.
- Roast Potatoes and Green Beans Together: Return the baking sheet to the oven and continue roasting for 10–15 more minutes, stirring halfway through. Roast until the potatoes are fork-tender and golden-brown on the outside, and the green beans are crisp-tender. Cooking times may vary depending on potato size: very small potatoes may be done after 20 minutes total, while larger ones may require up to 30 minutes. Season with additional salt and pepper as needed. Remove from the oven and allow to cool slightly.
- Prepare the Remaining Salad Ingredients: While the vegetables are roasting, prepare the remaining salad components. Slice 4 hard-boiled eggs, halve 1 cup cherry or grape tomatoes, drain and flake 2 cans of tuna packed in olive oil, chop ¼ cup fresh parsley, and drain and chop optional anchovy fillets if using. Set aside 20 whole pitted olives. Chop 6 cups of your choice of salad greens, such as Bibb, Boston, Romaine, or baby arugula, and divide evenly among four serving plates or bowls.
- Assemble the Salad Base: Place a generous layer of salad greens on each plate. Arrange the roasted potatoes and green beans evenly over the greens. Add the cherry tomatoes and hard-boiled egg slices, distributing them attractively to create a balanced and colorful presentation.
- Add Tuna, Olives, and Anchovies: Flake the drained tuna evenly over each salad. Add 5 olives per plate, spacing them evenly. If using, scatter the chopped anchovy fillets across the salads for added umami and authentic Nicoise flavor.
- Drizzle with Vinaigrette and Garnish: Drizzle the prepared vinaigrette dressing evenly over each salad, ensuring all ingredients get a touch of the tangy, flavorful dressing. Sprinkle ¼ cup chopped fresh parsley over the salads for freshness, color, and an herbaceous finish.
- Serve and Enjoy: Serve immediately while the roasted vegetables are slightly warm or at room temperature. This salad works beautifully as a light dinner, satisfying lunch, or even as a make-ahead meal for meal prep. Pair with crusty bread or a simple soup for a complete Mediterranean-inspired meal.
Notes
- Use baby new potatoes or small Yukon Gold potatoes for even roasting and a tender, buttery texture.
- Trim green beans carefully and roast with a light coating of olive oil to maintain crisp-tender texture.
- Hard-boiled eggs can be store-bought for convenience or cooked at home; peel under cold running water to prevent sticking.
- Tuna packed in olive oil adds richness, but you can use water-packed tuna for a lighter option.
- Anchovies are optional but provide authentic Nicoise flavor and a subtle umami boost.
- For faster prep, consider pre-mixed salad greens and halved cherry tomatoes.
- Homemade vinaigrette offers freshness and tang, but bottled vinaigrette can be used in a pinch.
- Roast vegetables in a single layer to ensure even browning and prevent steaming.
- Taste and adjust vinaigrette seasoning before serving to balance acidity and salt.
- This salad can be plated individually or served family-style on a large platter for gatherings.
Chef’s Secrets for Perfect Nicoise
The key to an exceptional Tuna Nicoise Salad lies in balancing textures and flavors.
Roasting the potatoes and green beans brings out their natural sweetness and enhances the salad’s depth.
Slightly warm vegetables contrast beautifully with crisp greens and tender tuna.
Using high-quality olive oil and fresh lemon juice in the vinaigrette brightens the dish, while anchovies and olives add layers of umami.
Slicing eggs evenly and arranging ingredients thoughtfully creates a visually appealing plate that’s as inviting to the eyes as it is to the palate.
Serving Suggestions for Elegant Meals
Serve this salad as a satisfying lunch, a light dinner, or a stunning appetizer for dinner parties.
Pair with a crusty baguette or artisan bread to soak up extra vinaigrette.
For a Mediterranean-inspired meal, add roasted red peppers, capers, or a simple side of grilled fish.
For meal prep, store salad components separately in airtight containers and assemble just before serving to maintain freshness and texture.
Garnishing with fresh parsley or microgreens adds color and a subtle herbal note.
Storage Tips for Freshness
Tuna Nicoise Salad is best enjoyed fresh, but components can be prepared in advance.
Store roasted potatoes and green beans in separate airtight containers in the refrigerator for up to 3 days. Keep salad greens, cherry tomatoes, olives, and vinaigrette stored separately to prevent sogginess.
Hard-boiled eggs can be peeled and refrigerated for up to 5 days.
Tuna should remain in its original can or container until ready to serve. Assemble the salad just before eating to maintain optimal texture and flavor.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Roast the potatoes and green beans and store them separately. Keep salad greens and vinaigrette aside until ready to serve to prevent wilting. Assemble just before eating.
2. Can I use water-packed tuna instead of olive oil-packed tuna?
Absolutely. Water-packed tuna is lighter and reduces fat content, though olive oil-packed tuna adds richness and a slightly more authentic flavor.
3. Are anchovies necessary?
No, they’re optional. Anchovies provide a subtle umami and saltiness that enhances the classic Nicoise profile, but the salad is still delicious without them.
4. Can I use frozen green beans?
Yes, but thaw and pat dry completely to avoid extra moisture that can dilute flavors. Roast them slightly longer than fresh green beans for optimal texture.
5. How do I store leftovers?
Store roasted vegetables, tuna, eggs, and salad greens separately in airtight containers in the refrigerator. Leftovers can last up to 2–3 days. Assemble the salad just before serving to maintain freshness.
