Tuna Niçoise Salad
Ingredients
- • 400 g new potatoes
- • 200 g green beans
- • 4 item eggs
- • 320 g canned tuna in water
- • 150 g mixed salad greens
- • 200 g cherry tomatoes
- • 80 g black olives
- • 50 g red onion
- • 30 g capers
- • 8 item anchovy fillets
- • 60 ml extra virgin olive oil
- • 30 ml red wine vinegar
- • 5 ml Dijon mustard
- • 1 clove garlic
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Boil the new potatoes in salted water for 12-15 minutes until tender. Drain and let cool, then cut into halves or quarters.
- 2
While potatoes cook, bring another pot of water to boil. Add eggs and cook for 7 minutes for slightly soft yolks. Transfer to ice water, peel, and cut into quarters.
- 3
Blanch green beans in boiling water for 3-4 minutes until crisp-tender. Transfer to ice water to stop cooking, then drain.
- 4
Make the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
- 5
Arrange salad greens on a large platter or individual plates.
- 6
Drain tuna and break into large chunks. Arrange tuna, potatoes, green beans, egg quarters, and halved cherry tomatoes over the greens.
- 7
Thinly slice red onion and scatter over salad along with olives, capers, and anchovy fillets.
- 8
Drizzle the vinaigrette over the entire salad just before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This timeless French salad transforms simple pantry staples into an elegant meal that's perfect for lunch or a light dinner. Don't skip the anchovies—they add that authentic briny depth that makes this dish truly special!"
