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Nicoise Tuna Salad Recipe

A vibrant composed Nicoise-style salad with tuna, green beans, eggs, tomatoes, olives, capers, and a tangy lemon-caper dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 oz fresh green beans
  • 4 hard-boiled eggs
  • 2 cups diced tomatoes (see notes)
  • 1/2 cup Kalamata olives (see notes)
  • 1/4 cup drained capers
  • 8 large radishes
  • 10 oz tuna packed in olive oil two 5 oz. cans, drained and slightly flaked
  • 1 T caper brine (from the jar)
  • 2 T fresh-squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 T Dijon mustard
  • 1 tsp minced garlic (see notes)
  • 1 tsp Spike Seasoning optional
  • 1/4 tsp dried thyme
  • salt and fresh ground pepper to taste (see notes)

Instructions

  • Fill a medium saucepan halfway with water and bring to a rolling boil while you trim the green beans and cut them in half.
  • Prepare the hard-boiled eggs using your preferred method; cool in ice water, peel, and cut each egg lengthwise into quarters.
  • When the water is boiling, add the green beans and cook exactly 3 minutes, then drain and immediately transfer the beans to an ice water bath to stop cooking.
  • Drain the beans thoroughly in a colander and set aside.
  • Cut the tomatoes into quarters (or smaller pieces if large) and halve the Kalamata olives; measure the drained capers.
  • Trim the radishes and cut each lengthwise into quarters.
  • Open the tuna cans, drain and discard the oil, then break the tuna into slightly chunky pieces with a fork and transfer to a bowl or serving platter.
  • Whisk together caper brine, lemon juice, olive oil, Dijon mustard, minced garlic, Spike Seasoning (if using), and dried thyme until emulsified.
  • Stir the drained capers into the dressing, then season with salt and freshly ground pepper to taste.
  • Arrange the green beans, quartered eggs, tomatoes, olives, radishes, capers, and tuna in sections on a large serving platter.
  • Whisk the dressing again and drizzle some over the salad, making sure to distribute capers across the platter; reserve remaining dressing to pass at the table.
  • Serve the composed Nicoise Tuna Salad immediately.

Equipment

  • Medium Saucepan
  • large bowl or platter
  • Colander
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Use good-quality tuna packed in olive oil for best flavor.
  • Chill beans immediately to preserve their bright color and crispness.
  • Adjust salt and pepper at the end to suit taste.
  • Spike Seasoning is optional and can be omitted.