Classic Niçoise Salad with Tuna, Eggs, and Green Beans
This Classic Niçoise Salad recipe combines protein-packed tuna, hard-boiled eggs, crisp green beans, potatoes, cucumbers, and briny olives for a delicious, Mediterranean-inspired meal that’s perfect for a healthy lunch or light dinner.
COOK TIME: 20 minutes
PREP TIME: 20 minutes
SERVINGS: 4
INGREDIENTS
4 large eggs
⅓ cup extra-virgin olive oil
1 clove garlic
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
16 ounces oil-packed tuna
2 tablespoons tuna oil (reserved from tuna)
Kosher salt
Freshly ground black pepper
½ pound green beans
½ pound small potatoes
3 Persian cucumbers
½ cup black olives
2 tablespoons capers
INSTRUCTIONS
Bring a medium pot of water to a boil. Gently add the eggs and cook for 10 minutes to ensure they are hard-boiled. Remove the eggs and place them in a bowl of ice water to cool completely. Peel the eggs and cut them in half.
In the same pot, add more water if needed and bring to a boil again. Add the potatoes and cook until fork-tender, about 10–12 minutes, depending on size. Remove the potatoes and let them cool slightly, then slice into bite-size pieces.
Bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2–3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
Slice the Persian cucumbers into ½-inch rounds. Set aside.
In a small bowl, whisk together the grated or finely chopped garlic, sherry vinegar, Dijon mustard, honey, reserved tuna oil, and olive oil until emulsified. Season with kosher salt and freshly ground black pepper to taste.
In a large bowl or on a platter, arrange the sliced potatoes, green beans, sliced cucumbers, black olives, and drained capers. Flake the tuna over the salad.
Gently place the halved eggs on top of the salad. Drizzle the dressing evenly over all the ingredients. Season with additional salt and freshly ground black pepper to taste. Serve immediately.