tuna nicoise

This easy Niçoise Salad with tuna and hard-boiled eggs is bursting with flavor from fragrant basil, juicy tomatoes, crisp radishes, briny olives and a light Dijon dressing. It is a delicious meal any night of the week! This recipe will make 4 to 5 generous lunch portions with a side of your favorite crusty bread.

Niçoise Salad Recipe

tomatoes

lettuce

radishes (thinly sliced)

cucumber (peeled, halved lengthwise, seeded and sliced)

black olives, Niçoise olives or other black olives

artichoke hearts (canned in water, drained)

eggs

tuna

onions

black pepper

basil leaves

red wine vinegar

Dijon mustard

Kosher salt

extra virgin olive oil

Put the tomato wedges in a large colander and place the colander over a bowl. Season the

tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the

salad. Do not discard the tomato juices.

Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and

drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper.

Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt

Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.

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Easy Nicoise Salad

This quick and easy tuna Niçoise pasta recipe is also budget friendly.

Tuna Niçoise pasta

pappardelle or pasta shapes

green beans,

olive oil

shallots, finely sliced

anchovy fillets, chopped

capers

black olives

cherry tomatoes, halved

Juice of ½ lemon.

fresh parsley

Garnish with hard-boiled eggs (optional), peeled and halved

Cook pappardelle or pasta shapes of your choice in a saucepan of boiling salted water according to pack instructions. When the pasta has a few minutes left, add the green beans and cook until both are al dente.

Drain, reserving 2 tbsp of the cooking water. In a bowl, mix the pasta and beans with 2 tbsp extra-virgin olive oil and the cooking water.

Meanwhile, heat 3 tbsp olive oil in a small frying pan over a medium heat and gently fry the shallots, for 5 minutes.

Add the anchovy, capers, rinsed, black olives, halved, and the cherry tomatoes, halved. Warm for 3-4 minutes, then remove from the heat and stir in the lemon juice.

Drain the canned tuna, flake and stir into the pasta with the sauce and a handful chopped fresh parsley. Divide between bowls and garnish with hard-boiled eggs (optional), peeled and halved.

French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing

Healthy salad Niçoise

new potato

green bean

romaine lettuce heart, leaves

cherry tomatoes

anchovies in olive oil,

can tuna steak in spring water, drained

tbsp mayonnaise

Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

Tuna salad is a food industry euphemism for fish awash in a sea of mayo. But this French-inspired tuna salad may qualify as the healthiest...

French-Inspired Tuna Nicoise Recipe

Salt and black pepper

lb red potatoes

quartered into 1⁄2" chunks

green beans

tuna steaks (6 oz each)

baby mixed greens (8-oz bag)

honey-mustard vinaigrette

1-pint cherry tomatoes

Bring a large pot of water to a boil. Turn the heat to low until the water is just simmering and carefully lower in the eggs. Cook for 7 to 8 minutes (this should yield creamy, not chalky, yolks) and remove with a slotted spoon. Transfer to a bowl of cold water. Salt the same pot of water and add the potatoes. Cook for 15 to 20 minutes, until tender but not mushy. Right before the potatoes are done, toss in the green beans and cook for 3 to 5 minutes, until crisp-tender. (You can cook the green beans in their own pot, but why waste the water and the energy?) Drain both vegetables together. Heat a grill pan or cast-iron skillet over high heat. Season the tuna with salt and pepper. When the pan is very hot, add the tuna and cook for 2 minutes per side, until browned on the outside but still pink in the middle. Remove and let rest for a minute or two, then slice into thin strips. Peel the eggs and slice in half. Toss the greens with enough vinaigrette to just lightly cover. Divide among 4 chilled plates or bowls. In individual piles around the lettuce, arrange the potatoes, tomatoes, olives, green beans, and eggs. Top with slices of tuna and drizzle with extra vinaigrette, if you like.

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Niçoise Salad Recipe

Tuna Niçoise pasta

Healthy salad Niçoise

French-Inspired Tuna Nicoise Recipe

Top 4 tuna nicoise recipes from across the web

The most viewed tuna nicoise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Niçoise Salad Recipe

Tuna Niçoise pasta

Healthy salad Niçoise

French-Inspired Tuna Nicoise Recipe

The most viewed tuna nicoise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine