Classic Niçoise Salad with Tuna and Dijon Vinaigrette

Why You’ll Love This Recipe

• Perfect balance of fresh, briny, and bright flavors in every bite.
• Flexible: choose olive oil–poached tuna for a luxe touch or use great canned tuna for speed.
• Meal-prep friendly: keep components separate and assemble just before serving.
• A complete, protein-packed meal that feels light yet satisfying.

Grocery List

• Produce: Baby Yukon Gold potatoes, green beans, cherry tomatoes, mixed tender greens, 1 lemon, 1 small garlic clove, fresh thyme (optional), fresh parsley or chives (optional garnish)
• Dairy: Eggs (4 large)
• Pantry: Tuna (fresh steak or oil-packed canned), extra-virgin olive oil, red wine vinegar, Dijon mustard, anchovy paste (or 1 anchovy), capers, Niçoise or Kalamata olives, kosher salt, black pepper

Full Ingredients

Tuna (choose one)

• Olive oil–poached tuna: 12 oz fresh tuna steak (about 1 to 1 1/2 inches thick), 2 cups extra-virgin olive oil, 1 garlic clove (smashed), 4 sprigs thyme or 1 strip lemon peel, 6 black peppercorns, 1/2 tsp kosher salt
• Or canned tuna: 12 oz high-quality oil-packed tuna, drained (reserve 2 tbsp oil if desired)

Salad Components

• 1 lb baby Yukon Gold potatoes, halved
• 8 oz green beans (haricots verts), trimmed
• 4 large eggs
• 6 cups tender greens (butter lettuce, little gem, or arugula)
• 8 oz cherry tomatoes, halved
• 1/3 cup Niçoise or Kalamata olives, pitted
• Flaky sea salt and freshly ground black pepper, to finish

Dijon Vinaigrette

• 2 tbsp red wine vinegar
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 tsp anchovy paste (or 1 finely minced anchovy fillet)
• 1 tbsp capers, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 6 tbsp extra-virgin olive oil (use up to 2 tbsp reserved tuna oil if using canned or poached tuna)

Step-by-Step Instructions

Step 1: Poach tuna or prepare canned tuna

For olive oil–poached tuna: Place 2 cups olive oil, smashed garlic, thyme (or lemon peel), peppercorns, and 1/2 tsp salt in a small saucepan. Warm over low heat until the oil reaches 140°F/60°C; keep it between 135–145°F. Slide in the tuna and poach gently, with no bubbling, for 15–20 minutes until just opaque and it flakes with light pressure. Remove from heat and let the tuna rest in the warm oil 5 minutes. Lift out and flake into large pieces. For canned tuna: Drain well (reserve 2 tbsp of the can oil if oil-packed) and flake into bite-size chunks.

Step 2: Cook the potatoes

Place halved baby potatoes in a pot and cover by 1 inch with cold water. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a brisk simmer and cook until tender when pierced, 12–15 minutes. Drain well and spread on a tray to steam off excess moisture.

Step 3: Blanch the green beans

Bring a large pot of salted water to a boil (1 tbsp salt per 2 quarts water). Add green beans and cook until crisp-tender and bright green, 3–4 minutes. Transfer immediately to an ice bath to stop cooking; drain and pat dry.

Step 4: Cook and peel the eggs

Lower eggs into simmering water and cook 8 minutes for jammy centers (10 minutes for fully set). Transfer to an ice bath for 5 minutes, then peel and halve lengthwise.

Step 5: Make the Dijon vinaigrette

In a bowl, whisk together red wine vinegar, lemon juice, Dijon, garlic, anchovy paste, capers, salt, and pepper. While whisking, slowly stream in 6 tbsp olive oil (substitute up to 2 tbsp with tuna poaching oil or reserved can oil) until emulsified and glossy. Taste and adjust salt or acidity as needed.

Step 6: Dress components

Toss the warm potatoes with 1–2 tbsp vinaigrette and a pinch of salt. Toss the green beans with 1 tbsp vinaigrette. In a large bowl, lightly dress the greens with 2–3 tbsp vinaigrette so they are just glistening.

Step 7: Assemble and serve

On a large platter, arrange the dressed greens. Nestle in the potatoes, green beans, cherry tomatoes, olives, and egg halves. Spoon the tuna in large flakes over the top. Drizzle with more vinaigrette to taste and finish with flaky sea salt and freshly ground black pepper. Serve immediately.

Pro Tips

• Toss warm potatoes with vinaigrette so they absorb flavor without getting soggy.
• Keep poaching oil at 135–145°F; visible bubbling is too hot and will dry the tuna.
• Shock green beans in ice water to lock in color and crispness.
• Use the oil from poached or canned tuna in the vinaigrette for amplified flavor.
• Dress greens lightly on their own; add more dressing only after plating to avoid wilting.

Variations

• Seared tuna Niçoise: Instead of poaching, season a 1-inch tuna steak and sear in a hot skillet 45–60 seconds per side; slice and serve rare.
• Salmon Niçoise: Substitute 12 oz poached or roasted salmon; flake gently.
• Vegetarian twist: Swap tuna for a can of chickpeas (rinsed) and add marinated artichoke hearts.

Storage & Make-Ahead

Store components separately in airtight containers. Vinaigrette keeps 1 week refrigerated. Cooked potatoes and green beans: up to 3 days. Eggs (peeled): up to 3 days. Olive oil–poached tuna: up to 3 days refrigerated, fully submerged in its poaching oil. Assemble and dress just before serving for best texture.

Nutrition (per serving)

Approximately 560 calories; 29g fat; 37g protein; 38g carbohydrates; 6g fiber; 910mg sodium. Values will vary based on tuna type and dressing used.