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Fresh Niçoise Salad with Tuna and Egg

Fresh Niçoise Salad with Tuna and Egg - featured image
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A classic French salad featuring crisp greens, tender tuna, hard-boiled eggs, and a tangy vinaigrette, perfect for a fresh, healthy meal.

Ingredients

Scale
  • 4 cups mixed salad greens (butter lettuce, arugula, frisée) (120 g)
  • 1 cup French green beans (haricots verts), trimmed and blanched (125 g)
  • 3 medium small red potatoes, boiled and halved (about 300 g)
  • 1 cup ripe cherry tomatoes, halved (150 g)
  • 1/3 cup Kalamata or Niçoise olives, pitted (50 g)
  • 1 small red onion, thinly sliced
  • 200 g (7 oz) fresh tuna steak, seared and sliced or canned high-quality tuna in olive oil
  • 4 large eggs, hard-boiled and quartered
  • 1/4 cup extra virgin olive oil (60 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Boil small red potatoes in salted water for 15-20 minutes or until tender. Drain, cool slightly, then halve.
  2. Blanch green beans in boiling water for 2-3 minutes, then transfer to an ice bath. Drain well.
  3. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9-10 minutes. Transfer to ice bath, peel, and quarter.
  4. If using fresh tuna steak, season with salt and pepper. Heat skillet over high heat with olive oil and sear tuna 1-2 minutes per side for rare. Let rest, then slice thinly.
  5. Whisk together red wine vinegar, Dijon mustard, minced garlic, and thyme leaves in a small bowl or jar. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
  6. In a large bowl, combine mixed greens, blanched green beans, halved potatoes, cherry tomatoes, sliced red onion, and olives. Drizzle half the dressing and toss gently.
  7. Arrange sliced tuna and quartered eggs on top of the salad. Drizzle remaining dressing over the protein and garnish with extra thyme leaves if desired.

Notes

Use high-quality olive oil for best flavor. Blanch green beans and shock in ice bath to keep crispness. Sear tuna quickly on high heat for rare doneness. Dressing can be whisked in a jar for easy emulsification. Prepare components a day ahead if needed and assemble before serving.

Nutrition

Keywords: Niçoise salad, tuna salad, French salad, healthy salad, easy salad recipe, summer salad, tuna and egg salad

Find it online: https://junomeals.com/fresh-ni-c-oise-salad-with-tuna-and-egg-easy-homemade-french-classic-recipe/