FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Nicoise Salad Recipe Classic Tuna, Olive, and Egg Platter
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This classic Nicoise Salad features a vibrant mix of tuna, hard-boiled eggs, crisp green beans, tender new potatoes, and fresh vegetables, all brought together with a tangy homemade vinaigrette. It’s a healthy, satisfying Mediterranean-inspired meal perfect for quick weeknight dinners or efficient meal prep.
Ingredients
- 2 cans (12 oz total) canned tuna, packed in oil or water, drained
- 4 large hard-boiled eggs
- 1 lb (450g) green beans, fresh or frozen, trimmed
- 1 lb (450g) small new potatoes, scrubbed, halved
- 2–3 medium ripe tomatoes, quartered or wedged
- 0.5 cup (75g) Nicoise or Kalamata olives, pitted
- 0.5 small red onion, thinly sliced
- 2 tablespoons capers, drained
- 0.25 cup fresh basil or parsley, chopped
- 0.5 cup classic vinaigrette (made with extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper)
Instructions
- Prep Potatoes: Place 1 lb (450g) small new potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and let them cool slightly on a clean sheet pan.
- Prep Green Beans: Bring a pot of salted water to a rolling boil. Add 1 lb (450g) trimmed green beans and blanch for 3-5 minutes until they turn bright green and are crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve their vibrant color. Drain thoroughly.
- Boil Eggs: Gently place 4 large eggs into boiling water and cook for 10-12 minutes for firm, set yolks. Cool them quickly in an ice bath before peeling. Halve each peeled egg.
- Assemble Platter: On a large platter, artfully arrange the flaked tuna, halved eggs, cooled potatoes, green beans, sliced tomatoes, olives, thinly sliced red onion, and capers.
- Dress and Garnish: Just before serving, drizzle the classic vinaigrette generously over all the components. Garnish with fresh basil or parsley.
Notes
For best flavor, use high-quality, wild-caught tuna and peak summer tomatoes. Hard-boiled eggs and vinaigrette can be prepared up to two days ahead to save time. Consider using an Instant Pot for boiling eggs and potatoes efficiently. If assembling ahead for meal prep, keep the dressing separate and add just before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Assembling
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 495 calories
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 200 mg