Tuna Salad Nicoise

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    Tuna Salad Nicoise

    Tuna Salad Nicoise


    46 people made this

    You can make this beautiful summer salad with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

    Serves: 4 

    • 225g new potatoes, quartered
    • 1/4 cup chopped fresh parsley
    • 1/4 cup pitted nicoise olives
    • 1/2 onion, thinly sliced
    • 1 (185g) tin tuna
    • 150g fresh green beans - rinsed, trimmed and blanched
    • 225g mixed salad greens
    • 1 cup (250ml) lemon vinaigrette
    • 3 hard-boiled eggs, quartered
    • 3 roma tomatoes, thinly sliced
    • 1 tablespoon capers
    • 4 anchovy fillets

    Preparation:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours15min 

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
    2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
    3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
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    Reviews in English (47)


    - Rated on  -  25 Jul 2005  (Review from Allrecipes USA and Canada)


    I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.  -  27 Jul 2009  (Review from Allrecipes USA and Canada)


    This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out.  -  07 Jan 2008  (Review from Allrecipes USA and Canada)

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