This Classic Tuna Niçoise Salad is a fresh, vibrant, and satisfying meal made with tender canned tuna in oil, crisp green beans, creamy gold potatoes, and a bright lemon vinaigrette. It’s balanced, full of texture, and finished with briny cornichons or capers for that classic French-inspired flavor. Perfect for a light lunch or an easy dinner, that still feels elevated.
Why You Will Love This Niçoise Salad Recipe
- Easy and approachable ingredients: Made with canned tuna in oil, this nicoise salad is simple, affordable, and easy to pull together anytime.
- Bright Lemon vinaigrette: The lemon vinaigrette dressing adds the perfect balance of acidity to the rich tuna and tender potatoes.
- Hearty, but still light: A satisfying mix of protein, vegetables, and healthy fats makes this Classic Tuna Niçoise Salad a great option for lunch or dinner.
- Layered textures and flavor: From crisp green beans to creamy potatoes and briny cornichons, every bite has contrast and balance.
- Great for meal prep or entertaining: Prep the components ahead and assemble when ready. This canned tuna salad is perfect for easy lunches or casual dinners.
Ingredient Substitutions
- Tuna in oil: Tuna in water works, just add a drizzle of olive oil.
- Gold potatoes: Baby potatoes or fingerlings can be used in replacement.
- Cannellini beans: Great Northern beans or chickpeas are great alternatives.
- Cornichons: Substitute with chopped dill pickles, or leave out.
- Capers: Can omit, or replace with extra olives.
- Green beans: Substitute with asparagus or snap peas.
- Leafy lettuce: Butter lettuce, spring mix, or arugula can be used as substitutes.
- Olives: Niçoise, Kalamata, or Castelvetrano are all great options.
- Honey: Replace with maple syrup, or omit.
How to Prepare a Classic Tuna Niçoise Salad
- Bring a pot of salted water to a boil. Blanch the green beans for 2–3 minutes until bright green, and slightly tender. Transfer to ice water, then drain.
- Add the halved gold potatoes to the same pot and cook for 10–12 minutes, or until fork tender. Drain and let cool slightly.
- In a separate pot, boil the eggs for 9–10 minutes. Transfer to an ice bath, peel, and halve.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- Arrange the leafy lettuce on a platter.
- Layer the potatoes, green beans, cherry tomatoes, cannellini beans, red onion, olives, cornichons, and cucumbers.
- Break apart the tuna and place over the salad.
- Add the halved eggs.
- Drizzle with lemon vinaigrette and serve.
Frequently Asked Questions
Yes, but add a drizzle of olive oil for better flavor.
Not traditionally, but a small amount adds freshness, without overpowering.
Yes! Prep everything in advance, but assemble and dress right before serving.
Cook just until fork tender and avoid a hard boil.
Yes, anchovies are a classic addition if you like stronger, umami flavor.
No, but they add a nice tangy, briny flavor. You can substitute with chopped dill pickles, extra capers, or simply leave them out.
No, they’re not traditional in a Niçoise salad, but they add extra protein and texture. You can leave them out or substitute with chickpeas, if you prefer.
More Canned Tuna Recipes to Love
- Canned Tuna Patties
- The Best Canned Tuna Salad
- Canned Tuna Pasta with Lemon
- Classic Tuna Melt Sandwich
- Canned Tuna Orzo Salad
This Classic Tuna Niçoise Salad is an easy, protein-packed meal made with canned tuna in oil, tender gold potatoes, crisp green beans, and a bright lemon vinaigrette. This nicoise salad with canned tuna is perfect for meal prep, light dinners, or a fresh lunch, bringing together classic French flavors with simple, everyday ingredients.
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Classic Tuna Niçoise Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Classic Tuna Niçoise Salad made with canned tuna in oil, green beans, gold potatoes, and a lemon vinaigrette. A fresh and easy French-inspired meal.
Ingredients
- 2 (5–7 ounce) can tuna in oil
- 1/2 pound gold potatoes, halved
- 3 large eggs
- 1 cup fresh green beans, trimmed
- 1/2 cup cannellini beans, drained and rinsed
- 1/2 cup thinly sliced cucumbers
- 1/4 cup cornichons, sliced
- 3/4 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 3 leafy lettuce leaves (butter lettuce or mixed greens, lightly packed)
- 1/4 cup olives (Niçoise or Kalamata)
Lemon Vinaigrette:
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Blanch the green beans for 2–3 minutes until bright green, and slightly tender. Transfer to ice water, then drain.
- Add the halved gold potatoes to the same pot and cook for 10–12 minutes, or until fork tender. Drain and let cool slightly.
- In a separate pot, boil the eggs for 9–10 minutes. Transfer to an ice bath, peel, and halve.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- Arrange the leafy lettuce on a platter.
- Layer the potatoes, green beans, cherry tomatoes, cannellini beans, red onion, olives, cucumbers, and cornichons.
- Break apart the tuna and place over the salad.
- Add the halved eggs.
- Drizzle with lemon vinaigrette and serve.
- ENJOY!
Notes
- Use high-quality canned tuna in oil for the best flavor
- Do not overdress the salad.
- Let potatoes cool slightly before assembling.
- Blanch green beans to keep them vibrant and crisp.
- Taste and adjust vinaigrette before serving.
- Assemble just before serving for best texture.
- Prep Time: 5 minutes
- Assembly Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Dinner
- Method: Easy
- Cuisine: French/American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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4 Comments
I’ve always enjoyed some delicious, lightly seared tuna. The seasoning was delicious too!
This was seriously delicious ty!!
Yup, those sesame seeds coating the tuna are a bit of a deal breaker. So delicious – thankyou for this recipe.
Love that you used seared tuna in this recipe – it’s always one of my favorites!!