Can I use tuna in water for this Classic Tuna Niçoise Salad?

Yes, but add a drizzle of olive oil for better flavor.

Do I need lettuce in a Classic Tuna Niçoise Salad?

Not traditionally, but a small amount adds freshness, without overpowering.

Can I make this ahead of time?

Yes! Prep everything in advance, but assemble and dress right before serving.

How do I keep the potatoes from getting mushy?

Cook just until fork tender and avoid a hard boil.

Yes, anchovies are a classic addition if you like stronger, umami flavor.

Do I have to use cornichons?

No, but they add a nice tangy, briny flavor. You can substitute with chopped dill pickles, extra capers, or simply leave them out.

Do I have to use cannellini beans?

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.

Classic Tuna Niçoise Salad | Charlotte Fashion Plate

Name: Classic Tuna Niçoise Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French/American
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); 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

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

Scale

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

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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