French Niçoise Salad with Tuna, Eggs, and Olives

Bright, generous, and unmistakably Mediterranean, salade niçoise brings together crisp vegetables, silky tuna, softly set eggs, and a bracing vinaigrette in one elegant platter. It is the sort of salad that looks composed rather than assembled — ideal for a quick lunch, a graceful supper, or a table shared with good bread and chilled wine.

Ingredients

• Baby potatoes — 400g (14 oz)
• Green beans — 200g (7 oz)
• Eggs — 4
• Canned tuna in olive oil — 160g (5.6 oz), drained
• Cherry tomatoes — 200g (7 oz)
• Pitted olives — 80g (2.8 oz)
• Red onion — 1/2
• Salad leaves (romaine, lettuce, or mixed greens) — 120g (4.2 oz)
• Capers — 1 tbsp
• Anchovy fillets — 4, optional
• Vinaigrette: extra virgin olive oil — 60ml (1/4 cup); red wine vinegar — 1 tbsp; lemon juice — 1 tbsp; Dijon mustard — 1 tsp; garlic — 1 clove; salt — 1/2 tsp; ground black pepper — 1/4 tsp; sugar or honey — 1/2 tsp, optional

Step-by-Step Recipe

1. Wash the potatoes well, then boil in salted water until just tender, 12–15 minutes. Drain and let cool, then halve or quarter any larger potatoes.
2. Boil the eggs to your preferred doneness, about 8–9 minutes for a softly set yolk. Immediately cool in cold water, peel, and halve.
3. Blanch the green beans in salted water for 3–4 minutes, then transfer at once to ice water. Drain and pat dry.
4. Make the vinaigrette: whisk together the olive oil, vinegar, and lemon juice. Add the mustard, finely grated garlic, salt, pepper, and sugar or honey. Whisk until emulsified and glossy.
5. Prepare the remaining ingredients: slice the onion into thin crescents, halve the cherry tomatoes, leave the olives whole or halve them, flake the tuna into large pieces, and keep the anchovies in neat strips.
6. Arrange the salad leaves on a large serving platter. Scatter over the potatoes and green beans, then drizzle lightly with some of the dressing.
7. Add the tomatoes, onion, olives, capers, tuna, and egg halves. Finish with the anchovies on top.
8. Drizzle with the remaining dressing, then season with a little more salt and pepper if needed. Serve immediately.

Nutrition Per Serving

Calories	≈ 420 kcal
Protein	≈ 23 g
Fat	≈ 24 g
Carbohydrates	≈ 28 g
Fiber	≈ 6 g
Sodium	≈ 900 mg

Tips and Variations

• The Niçoise classic is often served without potatoes — leave them out for a lighter, more traditional version.
• Tuna: for a more restaurant-style plate, use a tuna steak, quickly seared to medium-rare and sliced.
• Beans: yellow wax beans or blanched asparagus spears work beautifully here.
• Dressing: adjust the acidity by changing the balance of vinegar and lemon juice; use smooth Dijon mustard for the cleanest finish.
• Assemble just before serving, and keep the dressing separate if you are making the salad ahead or packing it to go.
• Anchovies add the signature savory edge; if the flavor feels too bold, use fewer or replace part of them with extra capers.

Serving and Storage

Serve the salad chilled, with crusty baguette or toasted ciabatta. Store leftovers separately: vegetables and fish for up to 24 hours in the refrigerator, and the dressing for up to 5 days in a tightly sealed jar. Before serving again, re-emulsify the dressing with a vigorous shake.

FAQ

Can I substitute the tuna in Niçoise salad?

Yes. Seared tuna steak, lightly salted or baked salmon, and cooked chicken breast all work well. For a vegetarian version, use chickpeas or white beans.

How do I cook the eggs for the perfect Niçoise salad?

For a creamy yolk, boil for 8–9 minutes; for a fully firm yolk, 10–11 minutes. Shock them immediately in ice water to stop the cooking and make peeling easier.

Can I make this salad without potatoes and gluten-free?

Yes. You can omit the potatoes or replace them with boiled asparagus or cauliflower. All the components are naturally gluten-free — just check the mustard and canned fish labels.