Tuna Nicoise Salad

This classic French salad is a go-to at our house. We prefer canned, sustainably caught tuna in water, or fillets of tuna in olive oil, instead of fresh tuna, which is milder in flavor.

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  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil, plus more as needed
  • 1 tsp mild honey, plus more as needed
  • 2 tsp Dijon mustard
  • 1 medium garlic clove, finely chopped
  • 8 small (1 lb) new potatoes
  • 1 1/2 cups (8 oz) green beans
  • 4 eggs
  • 3 scallions or 1/3 cup red onion, finely diced
  • 1 can (5 oz) sustainably caught tuna in water or oil, drained and flaked
  • 1 large celery stalk, finely chopped
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 12 kalamata olives, pitted and halved
  • 1 tbsp capers, drained and rinsed
  • 1 can (2 oz) anchovy fillets in oil, drained


1. In a lidded jar, add vinegar, olive oil, honey, mustard, garlic, salt, and freshly ground 
black pepper; seal and shake to combine. 
Add more oil and honey to taste, if desired. Refrigerate for 30 minutes.

2. In a large pot, boil whole potatoes, skins on, in salted water until tender, 15–17 minutes. Drain; let cool. In a medium pot, boil green beans in salted water until tender, 15–20 minutes. Drain and let cool. In a medium pot of boiling water, cook eggs until hard, 8 minutes; crack shells and place eggs in a bowl under cold running water. Peel, cut in half.

3. Halve potatoes and place in a serving bowl. Soak scallions in cold water, 10 minutes; drain, and add to bowl. Halve green beans; add beans and all remaining ingredients except eggs to bowl. Shake vinaigrette jar; add 8 tbsp to bowl (refrigerate remainder for up to a week); toss salad and top with eggs.

Nutrition Information

  • Calories 488
  • Carbohydrate Content 25 g
  • Fat Content 33 g
  • Fiber Content 3 g
  • Protein Content 20 g
  • Saturated Fat Content 6 g
  • Sodium Content 880 mg