Niҫoise salad originates from the French city of Nice and is known to have black (Niҫoise) olives, anchovies, hard-boiled eggs, tomatoes and capers. My Tuna Salad Niҫoise doesn’t stray much from this classic pescetarian favorite. Here I use caperberries instead of capers, which are easier to eat around for those who do not like the delicious, but unusual flavor of capers. I also added white beans to boost plant protein and swapped out anchovies for canned tuna. Niҫoise olives can be harder to find, but any kind of olive, green or black (or both!), will do.
Because niҫoise salad has so many fun ingredients like potatoes, green beans and a delicious dressing, it is ideal for meal prepping as a jar salad for on-the-go. Check out my tips for packing the perfect jar salad.
- 4 Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 423
- 1 head romaine lettice
- 2 cans tuna, water packed
- 1 1/2 cups canned white beans, low-sodium, drained
- 4 eggs, hard-boiled
- 8 radishes, sliced
- 1 1/2 cups cucumber, sliced
- 4 ounces baby red potatoes, boiled
- 2 cups green beans, steamed
- 20 olives
- 1/2 cup caperberries
- 3 tbsp extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tbsp Dijion mustard
- 1 dash garlic powder
- 1 tbsp fresh dill, chopped
- black pepper
Start by preparing the cooked potatoes. In a large saucepan, bring about one quart of water to a boil. Place cleaned red potatoes in the pot and boil for about 25 minutes, until potatoes are fork tender. Drain potatoes and set aside to cool.
Place four eggs in a saucepan. Cover them with cool water by one inch. Cover the pan with a lid and bring water to a boil over high heat. Once the water is boiling, set the timer for 8 minutes and reduce heat to medium-high for the remaining time. Drain water and place eggs in an ice bath to cool. Peel and slice eggs (as desired) before serving.
Fill a medium saucepan one-half inch high with water. Bring water to a boil then add green beans. Steam green beans covered for about five minutes until crisp-tender. Drain water and set green beans aside.
Prepare all other ingredients. Wash and chop/slice lettuce, radishes and cucumber. Open and drain cans of tuna and beans. Plate lettuce, radish, cucumber, tuna, beans, potatoes, green beans, eggs, olives and caperberries.
To prepare red wine vinaigrette, combine olive oil, red wine vinegar, mustard, garlic powder, dill, salt and pepper in a small bowl or blender. Stir vigorously or pulse until emulsified.
Serve Tuna Salad Niҫoise with red wine vinaigrette.
Make Ahead Tips
Step 5 (red wine vinaigrette) can be made in advance and stored in the refrigerator for 3-4 days.
Step 2 (hard-boiled eggs) may be prepared in advance and stored peeled or in-shell in the refrigerator for up to 5 days.