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Nicoise Salad (French Salad with Tuna)

Fresh, colorful, and packed with satisfying bites in every forkful, this Nicoise Salad brings together simple ingredients in the most beautiful way. With pantry-friendly tuna, crisp vegetables, and a bright lemon dressing, it’s surprisingly easy to pull together.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 baby/chat potatoes
  • 120 g 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 unpitted black olives 100g
  • 250-300 g 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 clove garlic minced or grated
  • 1/4 tsp salt
  • 1 tsp Dijon mustard
  • 1 pinch black pepper

Method
 

  1. Add the lemon juice, extra virgin olive oil, garlic, salt, Dijon mustard, and black pepper to a jar and shake to combine.
  2. Boil the potatoes until tender.
  3. Drain the potatoes and leave them to cool completely.
  4. Slice the cooled potatoes into halves.
  5. Boil the green beans until tender or cooked to your liking.
  6. Drain the green beans and refresh them under cold running water.
  7. Drain the beans again and pat dry.
  8. Arrange the cos lettuce leaves on a large wide serving plate.
  9. Scatter and layer the potatoes, green beans, tomatoes, eggs, olives, and tuna around the plate.
  10. Finish with the eggs, olives, and chunks of tuna.
  11. Drizzle the dressing over the salad and serve.

Notes

Store leftovers in the refrigerator for up to 3–4 days. The potatoes, green beans, eggs, and dressing can be prepared ahead and assembled before serving. Serve with crusty bread or a simple green salad for a complete meal.