Tuna Niçoise Salad

Tuna Niçoise Salad

Ingredients

  • ¾ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt, plus more
  • 6 large eggs
  • ½ lb. green beans, trimmed
  • 1 lb. new potatoes, baby-size, or cut to approx. 1” chunks
  • 2 medium tomatoes, cut into wedges
  • 4 cups mixed salad greens
  • 3 cups chunk light tuna, flaked
  • Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
  • Flaky sea salt

Recipe Preparation

  • Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  • Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
  • Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  • To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  • Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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