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Flavorful Canned Tuna Niçoise Salad Recipe

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A quick and easy canned tuna Niçoise salad that combines fresh vegetables, briny olives, and a punchy vinaigrette for a satisfying and light lunch or dinner.

Ingredients

Scale
  • 2 cans (5 oz / 140 g each) canned tuna packed in olive oil, drained
  • 1 cup (150 g) green beans, trimmed and blanched
  • 1 cup (200 g) baby potatoes, boiled and halved
  • 1 cup (150 g) cherry tomatoes, halved
  • 2 large hard-boiled eggs, peeled and quartered
  • 1/3 cup (50 g) Niçoise olives, pitted
  • 2 tablespoons red onion, thinly sliced
  • 1 tablespoon capers, rinsed
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Boil the baby potatoes in salted water for about 15 minutes or until fork-tender.
  2. Blanch the green beans by boiling them for 3-4 minutes until crisp-tender, then transfer immediately to an ice bath to keep their bright green color. Drain and set aside.
  3. Place the eggs in a small saucepan, cover with cold water, and bring to a gentle boil. Once boiling, turn off the heat and let them sit covered for 9 minutes. Cool under cold running water, peel, and cut into quarters.
  4. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
  5. In a large bowl, combine the drained tuna, blanched green beans, halved baby potatoes, cherry tomatoes, sliced red onion, capers, olives, and chopped parsley. Gently toss with the dressing, being careful not to break up the tuna too much.
  6. Arrange the salad on plates or a serving dish and top with the quartered hard-boiled eggs. Finish with a sprinkle of freshly cracked black pepper and, if desired, a drizzle of extra olive oil.

Notes

Reserve a teaspoon of tuna oil to add back into the dressing for extra flavor. Toss potatoes lightly with olive oil while cooling to prevent sticking. Let the salad sit for 10 minutes after tossing to allow flavors to meld. Use a fork to mix dressing if no whisk is available. For a dairy-free version, omit cheese (not included in this recipe).

Nutrition

Keywords: Niçoise salad, canned tuna salad, quick lunch, easy salad, healthy salad, Mediterranean diet, gluten-free, dairy-free

Find it online: https://merrymorsel.com/flavorful-canned-tuna-ni-c-oise-salad-recipe-easy-homemade-lunch-idea/