Tuna Nicoise Salad

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 large head Boston-lettuce leaves, washed and dried
  • 1/2 pound green beans
  • 6 small red boiling potatoes
  • 2 large ripe tomatoes, each cut into 6-8 wedges
  • 4 large eggs
  • 8 anchovy fillets, rinsed in cold water (optional)
  • 4 4 oz. fresh tuna (preferably albacore) fillets, seasoned with salt and pepper and rubbed with 1 Tablespoon olive oil
  • 1/4 cup black olives (ideally Niçoise olives, but can substitute Kalamata olives)
  • 2 Tablespoons small capers
  • 2 Tablespoons parsley, minced
  • Mustard vinaigrette (below)


1. Cook green beans in boiling salted water until tender. Remove from water and plunge into ice water. When cold, remove and reserve until needed. (This can be done 1 day ahead of time and kept in the refrigerator.)

2. Place potatoes in a small pot, cover with water and a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook until a knife can be inserted easily into the potatoes. Remove from water and let cool. (This can be done 1 day ahead of time and kept in the refrigerator.)

3. Place eggs in a small sauce pan and cover with 1 inch cold water. Bring to a boil, remove from heat, cover and let stand for 15 minutes. Drain hot water from eggs and cover with cold water for 15 more minutes. (This can be done 1 day ahead of time and kept in the refrigerator.)

4. Grill tuna over high heat until medium rare. (5-8 minutes depending on the heat of the grill and the thickness of the tuna.)

5. Line a platter with lettuce leaves. Place mounds of green beans, sliced cooked potatoes, halved eggs (each topped with an anchovy fillet), tomato wedges, and grilled tuna.

6. Spoon vinaigrette over the green beans, potatoes and tomatoes.

7. Sprinkle olives, capers, and parsley over the entire platter. Serve with additional vinaigrette.

Mustard Vinaigrette

  • 1/2 cup red wine vinegar
  • 2 Tablespoons strong Dijon mustard
  • 2 Tablespoons chopped fresh tarragon
  • 2 Tablespoons chopped fresh basil
  • 2/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1. Mix vinegar, mustard, tarragon, and basil in a bowl.

    2. Add olive oil slowly to the mixture while whisking constantly which will cause the vinaigrette to emulsify. Add salt and pepper.

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