Tuna Niçoise Salad Recipe
GLUTEN FREE II DAIRY FREE II PALEO II SESAME FREE II SHELLFISH FREE II SOY FREE II NUT FREE II SUGAR FREE
Tuna Niçoise salad combines the vibrant flavours and colours of southern France in a single dish. Tender tuna rests on a bed of fresh green beans, juicy cherry tomatoes, and bite-sized potatoes, each arranged carefully on a plate. Slices of hard-boiled egg and salty black olives add depth, while thin strips of red onion offer a sharp contrast.
A light vinaigrette ties everything together, with hints of lemon and herbs lifting each ingredient. This dish feels bright and genuine, perfect for enjoying outdoors with a slice of bread. Tuna Niçoise salad is simple to prepare, yet full of flavour and nutrition. It satisfies without feeling too heavy, so it’s an excellent choice for lunch.
Notes on ingredients for Tuna Niçoise Salad
Potatoes
I used simple new potatoes; nothing fancy. You could use regular potatoes, cut them into dice, and be sure to peel them first. Otherwise, the skins will peel off when you cook them in boiling water.
Olives
I used my gorgeous marinated olives recipe, which can be found here. Alternatively, purchase marinated olives from your local supermarket. I won’t judge you either!
Tuna
I used classic canned tuna for this Tuna Niçoise salad recipe, but I often opt for a tuna steak that I sear on both sides, leaving it slightly pink on the inside, which I really enjoy! You can easily substitute the tuna with other sources of protein, such as:
Tiger prawns sautéed in lemon zest and garlic
Smoked salmon
Wild salmon baked with garlic, lemon & thyme
Eggs
I always choose organic eggs because I find they taste much better. I prefer to cook them medium or hard-boiled rather than soft with a runny yolk. However, if you really want a runny yolk—and I definitely wouldn’t discourage that—just cut the eggs in half and place them carefully to prevent the yolk from running everywhere.
Capers/anchovies
I do not like capers, so I omitted them from this recipe. However, that’s not very French, lol. So, if it will really upset you, then please feel free to add some capers to this recipe. Just a sprinkling over the salad is more than enough. If you like anchovies as I do, please drape them over the salad. I actually forgot to use the anchovies I had and had already taken my pictures and packed up, so I apologise! Knock yourself out, though, anchovies - they are so delicious!
Tomato, green beans & cos/ lettuce
All standard ingredients for a tuna Niçoise salad are readily available in your local supermarket. For the lettuce, I used a baby gem lettuce and a handful of butterhead lettuce, which can be purchased in packets as a mixed lettuce bag. It's a popular choice for salads due to its tender, buttery texture and mild, slightly sweet flavour.
Dressing ingredients for Tuna Niçoise salad
I used olive oil as my base for the dressing, so please choose extra-virgin olive oil that’s cold-pressed and the best you can afford.
Dijon mustard serves as an emulsifier, blending all the ingredients together. You could use wholegrain mustard instead, but avoid English mustard unless you prefer a fiery dressing that overpowers everything!
I always use apple cider vinegar (with the mother), also known as ACV, in my dressings. The "mother" in apple cider vinegar (ACV) is a culture of beneficial bacteria and yeast that forms during the fermentation process. It appears as a cloudy, web-like substance at the bottom of unfiltered ACV. This "mother" contains enzymes and probiotics that are thought to contribute to the potential health benefits associated with ACV. Sub for white wine vinegar or just extra lemon juice instead.
I love using a touch of liquid sweetener in my dressings to balance the taste. I prefer honey but you could use agave, coconut blossom nectar or any liquid sweetener. I find if you use granular sugar sometimes it makes the dressing grainy and mostly settles at the bottom like a thick granular slodge! I
If you are following a sugar-free diet, consider using a liquid stevia or an alternative keto sweetener.
Ingredients
Why I love this recipe for Tuna Niçoise Salad
It’s effortless, with no fancy ingredients, yet this tuna nicoise salad recipe boasts a massive flavour profile.
This tuna nicoise salad is customisable. Try adding these other ingredients to your salad, such as sliced radishes, peppers, pickled red onions, artichokes, haricot beans, cannellini beans, or chickpeas, as well as soft herbs like basil or flat-leaf parsley.
To me, this salad tastes like summer - a little taste of the Mediterranean with simple salad ingredients, dripping with tangy, zesty lemon and herb dressing, that takes me away to alfresco dining.
It takes no time to put together and can all be made in advance, YAY!
This tuna Nicoise salad looks stunning. Serve this up for guests. It looks so alluring and seductive; it’s just screaming EAT ME!!!!!
FAQ’s
What makes a salad a Niçoise?
A Niçoise salad comes from Nice in southern France. It includes tuna, green beans, potatoes, hard-boiled eggs, tomatoes, olives and anchovies. Olive oil is the main dressing. The classic version uses only fresh ingredients and keeps flavours simple.
What type of olives should I use?
Unpitted Kalamata, Ligurian, or Nicoise olives, either in brine or oil, are best.
Is Tuna Niçoise served warm or cold?
Serve it cold or at room temperature. If you use seared fresh tuna, it tastes great slightly warm, but most people prefer to chill all the ingredients first.
Is this salad gluten-free?
Yes. All traditional ingredients are naturally gluten-free; however, always check labels on tuna and dressing to be sure, especially when purchasing ready-made items.
Can I make this salad vegetarian?
Yes. Leave out tuna and anchovies. Add chickpeas or grilled tofu for protein. It won’t be classic Niçoise, but it’s still tasty and satisfying.
How should leftovers be stored?
Cover leftovers and refrigerate for up to two days. Keep dressing separate if possible so the vegetables stay crisp. Mix before serving again.
Can I use different vegetables for this tuna nicoise salad?
Stick with the basics for an authentic taste, but feel free to add or swap vegetables depending on your needs. Artichoke hearts or roasted peppers can work well.
Got a question you don’t see here? Leave a comment below!
Makes 2 portions - 30 min prep & cooking time
Step by Step
Recipe
Salad ingredients
250 g new potatoes quartered
200 g green beans trimmed
4 large eggs
2 tins of tuna drained
50 g olives
10 cherry tomatoes sliced in half or quartered
1 small red onion, sliced
2 small baby gem lettuce washed
6 small baby cucumbers or 1/2 a large cucumber
anchovies/ capers are optional
A handful of fresh dill or parsley to garnish
Sprinkling of salt & pepper
Dressing ingredients
75 ml extra virgin olive oil
1 clove garlic
1 tsp dried oregano or Italian herbs
1 tsp dijon mustard
1.5 tsp apple cider vinegar (see notes for subs)
1 lemon juiced
1 tsp honey, or agave
salt and pepper to taste
Method
Start by cooking your potatoes in a saucepan with plenty of water (enough to cover the potatoes) for 15 minutes.
When nearly tender, add the green beans and cook for an additional 5 minutes. Then drain and refresh with cold water to stop them cooking further.
While the veggies are cooking, add four eggs to boiling water and cook for 10 minutes. Once cooked, cool them in cold water, peel, and quarter.
Once all the veggies and eggs are cooked and cooled, prepare your dressing.
Add all the ingredients to a NutriBullet or similar and blitz the dressing ingredients and pour into a jar, as any leftovers can be stored in the fridge for 2/3 weeks.
Now, all you need to do is assemble the salad ingredients on a large serving platter or on plates/ bowls. Rip the salad leaves and use them as your base, then add all the ingredients side by side or on top of each other, layering the ingredients as you go.
Drizzle the dressing over the salad, sprinkle with salt and pepper, and garnish with sprigs of dill.
If you are using capers and anchovies, sprinkle the capers over the salad and drape the anchovies on top of the ingredients..
Do a happy dance cause you rocked this salad!!! Enjoy
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