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salad in a large serving platter with serving ware and vinaigrette on the side. Cover image.

Tuna Nicoise Salad Recipe with Easy Vinaigrette

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5 from 2 reviews

Tuna Nicoise Salad Recipe with Easy Vinaigrette– combines fresh ingredients, a well-balanced flavor profile, a tangy dressing, and various textures. These elements come together to create the perfect salad. With each bite, you get a blend of tastes and textures that will leave you craving more of this irresistible dish!

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.
  7. Divide the salad onto individual plates and serve.
  • Author: Elena
  • Prep Time: 5 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: French
  • Cuisine: French