Recipe

French-Inspired Nicoise Salad with Tuna and Potatoes

Flaked tuna, firm eggs, tender potatoes and crisp green beans are arranged with tomatoes and olives, then finished with a tangy Dijon vinaigrette.

French-Inspired Nicoise Salad with Tuna and Potatoes
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Ingredients

  • 400 g small waxy potatoes, halved or cut into 1-inch pieces
  • 250 g green beans, trimmed
  • 4 large eggs
  • 300 g canned light tuna in water, drained weight
  • 300 g ripe tomatoes, cut into wedges
  • 120 g romaine or mixed lettuce, washed and dried
  • 60 g pitted black olives, drained
  • 1 small shallot (30 g), finely minced
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 tablespoons red-wine vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 2 tablespoons chopped fresh parsley (8 g)
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place potatoes in a saucepan, cover with cold water and bring to a boil. Simmer for 12 to 15 minutes until a knife slides in easily but the pieces hold their shape. Lift them out with a slotted spoon, keeping the water for the beans, and let steam escape on a shallow plate.
  2. Add the green beans to the simmering water and cook for 4 to 5 minutes until crisp-tender. Drain, cool briefly in ice water and drain thoroughly again. Pat dry so water does not dilute the dressing.
  3. At the same time, cover the eggs with cold water in a separate saucepan. Bring to a boil, cover and remove from the heat. Leave for 12 minutes, then cool in ice water, peel and quarter. Both the whites and yolks should be firm.
  4. Whisk the shallot, olive oil, vinegar, Dijon, salt and pepper in a small bowl until combined. Stir in half the parsley. The tuna, olives and mustard already contribute salt, so avoid adding a large extra pinch.
  5. Toss the just-warm potatoes with about one-quarter of the dressing and let them stand for 5 minutes. This seasons the potatoes before the other ingredients are added. If packing for later, refrigerate them promptly in a shallow container.
  6. Line four plates with the dry lettuce. Arrange equal portions of potatoes, beans and tomato wedges in separate groups on each plate, rather than mixing everything into a single soft pile.
  7. Drain the tuna well and separate it into large flakes. Add about 75 g to each plate with one quartered egg and one-quarter of the olives. Handle the eggs gently so the yolks remain attached.
  8. Drizzle the remaining dressing evenly over the four salads and scatter with the remaining parsley. Serve promptly, or refrigerate the components separately for a chilled meal and dress just before eating.

This French-inspired composed salad makes a complete plate rather than a bowl of mixed leaves. Tuna and firm-cooked eggs provide substance, potatoes add tenderness, and green beans retain a little bite. Arrange the ingredients in groups so each person can combine the flavors as they eat.

Potatoes and cooked green beans make this a familiar modern adaptation, not a claim to the strict traditional salad of Nice. Canned tuna keeps preparation practical, and a simple Dijon vinaigrette seasons the components without masking their differences. Cook the potatoes and beans in sequence to reduce washing up.

Tuna and texture

Use drained canned light tuna for the stated estimate. Oil-packed tuna can also work, but changes fat and calorie totals even after draining. Keep tuna in larger flakes for a more attractive composed plate.

Make ahead and storage

Refrigerate potatoes, beans, eggs and tuna promptly in separate covered containers and use these prepared salad components within 2 days. Keep lettuce dry and dressing separate. Transport chilled with an ice pack; do not leave the dressed fish-and-egg salad unrefrigerated for extended periods.

Substitutions

Capers can replace some olives, but rinse and drain them and expect a sodium change. Cooked white beans can replace tuna for a different vegetarian adaptation; the fish-free version has a different protein profile. No anchovies are required here.

Frequently asked questions

Can I serve it warm?

The potatoes may be just warm, but let steam subside before placing them on lettuce. The tuna, tomatoes and eggs can remain chilled. Serve promptly once assembled.

Why keep the ingredients in groups?

A composed arrangement protects the tender egg and tuna from breaking up and lets each diner combine bites to taste. It also keeps the presentation clear and colorful.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate includes drained water-packed tuna, four eggs, all potatoes, vegetables, olives and vinaigrette divided by four. Tuna, olives and Dijon brands significantly affect sodium. Bread is not included.

Allergen information: Fish (tuna); Eggs; Mustard. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Salade Niçoise.jpg by marya (emdot). CC BY 2.0. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative Nicoise salad; toppings and arrangement may differ. Original photograph retained under its stated license.

Per serving

Nutrition facts

Serving size: One-quarter of the salad with 75 g drained tuna and 1 egg (estimated nutrition)

Calories
390
Total fat
20 g
Saturated fat
4 g
Cholesterol
210 mg
Sodium
700 mg
Total carbohydrate
28 g
Dietary fiber
5 g
Total sugars
6 g
Protein
27 g

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