Tuna Salad Nicoise

    (63)
    4 hours 15 minutes

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


    46 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (63)

    Reviews in English (38)

    by
    67

    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)

    by
    37

    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)

    by
    31

    Please don't spoil this delightful fresh salad by using canned tuna. Fresh tuna steak, lightly grilled and chopped ,adds so much more flavor and texture!  -  12 Aug 2009  (Review from Allrecipes USA and Canada)

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