Can I omit the eggs from the salad?

Yes, if you prefer to have an egg-free salad, you can omit the eggs. The other ingredients will still provide a delicious and satisfying salad.

Can I make the vinaigrette dressing in advance?

Yes, you can make the vinaigrette dressing ahead of time and store it in the refrigerator. Just give it a good shake or stir before using it to dress the salad.

Can I use fresh tuna instead of canned tuna for the Tuna Nicoise Salad?

Yes, you can use fresh tuna for the salad. Cook the tuna to your desired level of doneness, flake it, and incorporate it into the salad. Grilled or seared tuna works particularly well.

How long does the Tuna Nicoise Salad keep in the refrigerator?

The assembled salad, when stored properly in an airtight container or covered with plastic wrap, can be kept in the refrigerator for up to 2-3 days. However, it's best to dress the salad just before serving to maintain its freshness and texture.

Tuna Nicoise Salad Recipe with Easy Vinaigrette

Ingredients

Units Scale

For the salad:

1 pound baby red potatoes, halved
1 cup French green beans, trimmed (other green bean varieties will also work)
4 large eggs
2 cans (5 ounces each) tuna, packed in olive oil
2 cups cherry tomatoes, halved
1 cup Kalamata olives, pitted (or black olives)
1/4 cup capers
1/2 cup thinly sliced red onion
4 cups mixed salad greens
Salt and pepper, to taste

For the vinaigrette:

1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste

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Instructions

In a medium saucepan over medium-high heat, bring water to a boil. Add the potatoes and cook until fork tender, about 10-15 minutes. Remove the potatoes with a slotted spoon leaving the water in the pot. Cut the potatoes in halves or quarters, and set aside.
In the same saucepan, bring water to a boil again. Add the green beans and cook for 3-4 minutes or until crisp-tender. Drain and transfer the green beans to a bowl of ice water to cool (ice bath). Once cooled, drain and set aside.
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-10 minutes- depending on how you like the yolk done. Drain the eggs and transfer them to a bowl of ice water. Let them cool for a few minutes, then peel and cut them into quarters.
Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined. Set aside. You can also combine all the dressing ingredients in a small jar with a lid and shake.
In a large platter or salad bowl, arrange the salad greens. Arrange the cooked potatoes, green beans, cherry tomatoes, Kalamata olives, capers, sliced red onion, tuna, and hard-boiled eggs over the top of the greens.
Drizzle the vinaigrette dressing over the composed salad and let it sit for a few minutes. When ready to serve, gently toss to combine to avoid breaking up the eggs—season with additional salt and pepper to taste.
Divide the salad onto individual plates and serve.

Author: Elena
Prep Time: 5 min
Cook Time: 20 minutes
Category: Savory
Method: French
Cuisine: French