Tuna Nicoise Salad

Discover secrets for streamlining the preparation and the best niçoise salad dressing for Tuna Nicoise Salad, a classic French salad.

Course Main Course

Cuisine French

Keyword salad niçoise, salade nicoise, traditional niçoise salad, tuna nicoise salad, tuna salad nicoise

Prep Time 20

Cook Time 30

Chill Time 1

Total Time 1 50

Servings

Calories 816kcal

Author Jill McOwen

In a glass measuring cup, whisk together the olive oil, fresh lemon juice, anchovy paste, Dijon mustard, finely chopped red onion, black pepper and salt.
Cover with plastic wrap and keep refrigerated until ready to use. You might need to whisk again right before using it.

Bring a medium or large pot of water to a boil. Add about a teaspoon of salt to the water.
Gently add the whole, washed potatoes. Gently boil for about 10 - 12 minutes. Then add the green beans and cook for an additional 4 minutes.
Use a slotted spoon to remove the green beans. And transfer them to an ice water bath. This stops the cooking and keeps the green beans bright green and crisp/tender.
Check to make sure the potatoes are tender with a toothpick. Then use the slotted spoon to remove the potatoes to a clean bowl. Drizzle the potatoes with about 1/3 of the salad dressing. And cover the bowl.
Drain the green beans and put them in a covered container. Refrigerate the potatoes and green beans until ready to use.
To the same boiling water, gently add one egg at a time. Reduce the heat to simmer and cook the eggs for 12 - 14 minutes.
Rinse the eggs under cold water until they are cool to the touch. Crack and peel each egg. Place them in a bowl and refrigerate until ready to use.
Slice each hard-boiled egg in half. Arrange all the ingredients - potatoes, green beans, cucumber, tomatoes, egg halves, olives and capers on a plate. Top with the drained tuna. Drizzle the remaining dressing over the salad and serve.