Tuna nicoise salad

Darci Juris


Trying to copy-cat one of my favorite salads from one of my top restaurants, I came up with this delicious rendition. Great to make parts of it ahead of time so you can just throw it all together when ready to eat.


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4 servings
20 Min
40 Min


  • 1 can(s)
    tuna, drained
  • 2 Tbsp
    chives, chopped
  • 1/4 c
    golden raisins
  • 1 stalk(s)
    celery, chopped
  • 2 Tbsp
  • 2 Tbsp
    sweet relish
  • dash(es)
    lemon pepper
  • dash(es)
  • ·
    handful of mixed greens
  • 1 small
    tomato, chopped
  • ·
    handful of green beans
  • 4
    new potatoes, quartered
  • 1/4 c
    kalamata olives
  • 2
    hard boiled eggs
  • ·
    seasoning salt
  • ·
    olive oil

  • 1/4 c
    olive oil
  • 1/4 c
    white balsamic vinegar
  • 1 tsp
    dijon mustard
  • 1 tsp
  • 1 tsp
    lemon juice
  • dash(es)
    salt and pepper

How to Make Tuna nicoise salad


  1. Roast potatoes: Heat oven to 425 degrees. Toss potatoes with olive oil. Spread potatoes on baking sheet lined with parchment paper, sprinkle with seasoning salt, and roast for approximately 30 minutes, or until potatoes are lightly browned. Remove and set aside.
  2. Cook green beans: Boil 2 cups of water, add green beans, boil for 3-4 minutes, then remove and add beans to bowl of ice water. Let sit 2 minutes, remove from water and set aside.
  3. Mix tuna: In a small bowl, add tuna, chives, raisins, celery, relish, mayo, pepper and salt. Stir until well combined.
  4. Dressing: In a small bowl, whisk together the below ingredients until well blended. You can also combine in a blender to emulsify ingredients.
  5. On a plate, add your handful of mixed greens, a scoop of tuna, add green beans, potatoes, tomato and olives (and hardboiled eggs if desired). Drizzle entire plate with dressing. Enjoy!

Printable Recipe Card

About Tuna nicoise salad

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: French
Other Tag: Healthy

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