Dinner

Nicoise Salad (French Salad with Tuna) Recipe

Name: Nicoise Salad (French Salad with Tuna) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 8 baby/chat potatoes; 120g (4 oz) green beans, trimmed; 2 tomatoes, each cut into 8–10 wedges; 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces; 3 hard-boiled eggs, peeled and quartered; 3/4 cup (100g) unpitted black olives; 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks; 1 1/2 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1 small garlic clove, minced or grated; 1/4 tsp salt; 1 tsp Dijon mustard; Pinch of black pepper

ByElena Hart February 13, 2026February 13, 2026

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Introduction

Nicoise Salad is a vibrant French dish that combines fresh vegetables, tender potatoes, hard-boiled eggs, olives, and rich tuna. This colorful salad is perfect for a light lunch or a satisfying dinner, offering a delightful balance of flavors and textures.

A white plate with a salad is shown on a white marbled surface. The base layer has green leafy lettuce spread across the plate. On top, there are small round yellow potatoes and slices of red tomatoes evenly placed. Green beans are laid across the salad in different directions. Chunks of pinkish tuna are scattered around, with black olives dotting different parts. Quartered boiled eggs with bright yellow yolks and white edges are layered, some resting on the tuna and vegetables. Fresh green parsley leaves are added on top, and a light sprinkling of black pepper is visible. In the background, there is a small clear jar with a yellow sauce and a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 baby/chat potatoes
120g (4 oz) green beans, trimmed

2 tomatoes, each cut into 8–10 wedges
½ baby cos lettuce (romaine), cut or torn into large bite-size pieces

3 hard-boiled eggs, peeled and quartered
¾ cup (100g) unpitted black olives

250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks

Lemon Nicoise Dressing:

1 ½ tbsp lemon juice

4 tbsp extra virgin olive oil
1 small garlic clove, minced or grated
¼ tsp salt

1 tsp Dijon mustard
Pinch of black pepper

Instructions

Step 1: Prepare the dressing by shaking all dressing ingredients together in a jar until well combined.

Step 2: Boil the baby potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool completely, then slice each potato in half.
Step 3: Blanch the green beans by boiling them until tender but still crisp, about 3-4 minutes. Drain and immediately refresh under cold running water to stop cooking. Drain thoroughly and pat dry.
Step 4: On a large, wide plate, arrange the baby cos lettuce leaves as a base.

Step 5: Scatter and layer the potatoes, green beans, tomato wedges, olives, and tuna chunks evenly around the plate.
Step 6: Finish by placing the quartered hard-boiled eggs on top. Drizzle the prepared lemon dressing evenly over the salad.
Step 7: Serve immediately and enjoy this fresh and flavorful French classic.

Tips & Variations

For extra crunch, add some sliced radishes or crisp bell peppers.
Use fresh tuna steak, seared and flaked, for a more gourmet twist.
If preferred, swap black olives for green olives for a slightly different flavor.

Make sure to fully cool the potatoes before slicing to prevent them from breaking apart.

Storage

Store leftover Nicoise salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate jar. When ready to eat, reassemble and drizzle with fresh dressing. Avoid combining everything too early to preserve freshness and texture.

How to Serve

The close-up image shows a colorful layered salad arranged on a white plate resting on a white marbled surface. The bottom layer consists of pale yellow small whole potatoes with a smooth texture, surrounded by vibrant green string beans placed near the edges. Atop the potatoes and beans are broken chunks of light brown shredded tuna with a flaky texture and scattered halves of hard-boiled eggs with bright yellow yolks and white firm edges. Bright red tomato wedges and glossy black olives add pops of color around the plate. Fresh green parsley leaves are placed over the top as garnish. A spoon held by a woman's hand pours light yellow dressing onto the center of the salad, creating a slight shine on the potatoes and tuna. The salad looks fresh and appetizing, with contrasting colors and textures well layered. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans instead of frozen?

Yes, fresh green beans work perfectly. Just trim and blanch them until tender-crisp, then cool quickly to keep their bright color and crunch.

Is canned tuna the best choice for Nicoise salad?

Canned chunk tuna in oil is traditional and convenient, but you can use fresh or grilled tuna for a more intense flavor. Just cook and flake it before adding to the salad.