Tuna Niçoise Salad (pronounced nee-swahz) is a classic French dish originating from Nice, a sun-soaked coastal city along the French Riviera. Known for its elegant presentation and harmonious blend of Mediterranean ingredients, this salad is fresh, vibrant, and satisfying.

It combines tender tuna—either seared fresh or high-quality canned—along with crisp green beans, soft-boiled eggs, tomatoes, olives, potatoes, and a delicious Dijon vinaigrette. Every bite brings a mix of flavors: salty, briny, bright, and herbaceous. This dish feels luxurious yet wholesome, offering both elegance and comfort in a single bowl.

Why I Love This Recipe

I love this recipe because it represents balance — both visually and nutritionally. It’s a complete meal packed with protein, healthy fats, vegetables, and vibrant flavor.

It feels like something served in a French bistro overlooking the ocean, yet it comes together easily with simple pantry-friendly ingredients.

Why This Dish Is a Must Try

Healthy and nutritionally complete
Beautiful presentation — perfect for entertaining
Fresh, clean Mediterranean flavors
Customizable for seasons or preferences
Light yet filling — ideal for lunch or dinner

If you love meals that feel both refreshing and satisfying, Tuna Niçoise Salad is a must-have addition to your recipe collection.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: French / Mediterranean
Course: Main Course / Lunch / Salad
Approximate Calories: 480–530 per serving

Ingredients

For the Salad:

2 cans high-quality tuna (packed in olive oil preferred) — or 2 fresh tuna steaks
4 medium potatoes (Yukon or red), quartered
8 oz green beans, trimmed
4 large eggs
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup Niçoise or Kalamata olives
2 cups mixed greens or butter lettuce
Salt & black pepper to taste

For the Dijon Vinaigrette:

¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1½ teaspoons Dijon mustard
1 teaspoon honey (optional)
1 garlic clove, minced
½ teaspoon dried oregano or thyme
Salt & pepper to taste

Step-by-Step Cooking Instructions

Step 1 — Cook the Potatoes

Place potatoes in a pot and cover with salted water.
Boil 10–12 minutes, until fork tender.
Drain and cool.

Step 2 — Cook the Eggs

Boil eggs 7–8 minutes for jammy yolks or 10 minutes for firm yolks.
Cool in ice water, peel, and cut in halves or quarters.

Step 3 — Cook the Green Beans

Blanch beans in boiling salted water for 2–3 minutes.
Transfer immediately to ice water to stop cooking and keep them crisp.

Step 4 — Prepare the Dressing

Whisk olive oil, lemon juice, vinegar, Dijon, honey, garlic, and herbs.
Season with salt and pepper.

Step 5 — Prepare the Tuna

If using canned tuna: drain and flake gently.
If using fresh tuna: sear in olive oil 2–3 minutes per side and slice.

Step 6 — Assemble the Salad

On a large platter or individual bowls:

Start with lettuce.
Arrange potatoes, green beans, tomatoes, eggs, onions, and olives separately.
Add the tuna to the center.
Drizzle with vinaigrette.

How to Serve

Serve chilled or at room temperature.
Pairs beautifully with:

Fresh baguette
Sparkling water with lemon
A crisp white wine like Sauvignon Blanc

Garnish with:
Fresh herbs (parsley, basil, or chives)
Extra cracked black pepper

Tips for Best Results

Use high-quality tuna — it makes a huge difference.
Keep components separate, not mixed, for the traditional look.
Chill ingredients for a refreshing version or serve warm for comfort.

Variations

Grilled Salmon Niçoise
Chicken Niçoise
Vegetarian Niçoise → replace tuna with chickpeas or marinated tofu
Low-Carb Version → skip potatoes, add avocado

Storage & Freezing

Refrigerator: Store undressed salad and dressing separately up to 2 days.
Freezing: Not recommended — eggs, lettuce, and potatoes do not freeze well.

Special Equipment Needed

Large serving platter
Medium saucepan
Whisk
Cutting board & sharp knife

FAQ

Q: Can I make it ahead?
Yes — prepare components and refrigerate separately; assemble before serving.

Q: What kind of tuna works best?
Tuna packed in olive oil or seared fresh ahi tuna is ideal.

Q: Can I skip the olives?
Yes — capers make a great substitute.

Conclusion

Tuna Niçoise Salad is the perfect balance of nourishment, elegance, and simple preparation. With its colorful presentation and Mediterranean flavors, it’s a dish that brings freshness and sophistication to the table. Whether enjoyed as a weekday lunch or served to impress guests, it’s timeless, healthy, and unforgettable.