Tuna Nicoise Salad with Green Beans and Potatoes
Enjoy the fresh, vibrant flavors of Tuna Niçoise Salad with Green Beans and Potatoes a classic French-inspired dish that’s both wholesome and satisfying. Featuring tender potatoes, crisp green beans, flaky tuna, and perfectly cooked eggs, all tossed with a light, zesty dressing, this salad is a complete meal packed with protein and nutrients. It’s perfect for healthy lunches, light dinners, or elegant entertaining.
Ingredients
- For the Salad
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 1 cup cherry tomatoes, halved
- 4 hard-boiled eggs, halved
- 1 cup black or Niçoise olives
- 1 small red onion, thinly sliced
- 1 romaine heart or mixed greens (optional)
- 2 cans high-quality tuna packed in olive oil or water, drained
- For the Dressing (Vinaigrette)
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Fill a medium pot with salted water and bring to a boil. Add the halved potatoes and cook for 10 to 12 minutes or until fork-tender. Drain and let cool slightly.
- In the same pot, add green beans and cook for 2 to 3 minutes until crisp-tender. Immediately transfer them to a bowl of ice water to keep them bright and crisp.
- Prepare the vinaigrette by whisking olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey (optional), salt, and pepper until emulsified.
- Slice the cherry tomatoes and hard-boiled eggs.
- On a large platter, arrange the potatoes, green beans, tomatoes, eggs, olives, red onion, and greens.
- Add the tuna in large flakes on top of the arranged vegetables.
- Drizzle the vinaigrette over the entire salad just before serving.
- Gently toss if desired, or serve arranged for a classic presentation.