Tuna Salad Niçoise Recipe | Classic French Dish

My First Taste of Sunshine

I first tried this salad on a warm French afternoon. The bright flavors danced on my tongue. Crisp beans, salty olives, and rich tuna sang together. Ever wondered how a simple salad can feel so luxurious? It was love at first bite. That meal became a core summer memory for me.

A Kitchen Lesson Learned

My first try at this recipe had a funny mistake. I forgot the ice bath for the green beans. They lost their beautiful bright green color. This taught me that small steps matter in cooking and in life. Good food is about care and attention. Now I never skip that chill step.

Why The Flavors Work

This salad is a perfect balance of tastes and textures. You get creamy egg, firm potato, and crisp green bean. The salty capers and olives cut through the rich tuna. Which flavor combo surprises you most? Share your thoughts below. I love hearing from you.

A Taste of the French Coast

This dish comes from Nice, France. It was a quick lunch for local workers and fishermen. They used fresh ingredients from the sea and market. *Did you know the original recipe did not include tuna?* It featured local small fish. This history makes each bite feel special.

Ingredient	Amount	Note
Extra virgin olive oil	7 tablespoons
Tarragon white wine vinegar	2 1/2 tablespoons	see Note below
Lemon zest	1 heaping teaspoon	or more to taste
Fresh tarragon	1 teaspoon	chopped
Ground nutmeg	1/8 teaspoon
Kosher or sea salt	1 to 2 pinches
Petite red-skinned or Yukon Gold potatoes	10 small (3/4 pound)	cut into quarters
Green beans	1 pound	ends removed, cut into 1-inch pieces
Canned tuna	3 (5-ounce) cans	drained, oil-packed recommended
Salad greens	6 cups	Bibb, Boston, or Butter lettuce, torn
Kosher or sea salt	To taste
Black pepper	To taste	freshly ground
Hard-boiled eggs	3	peeled and chopped
Fresh tomatoes	2 cups (4 medium)	cored, seeded, sliced or coarsely chopped
Niçoise or Kalamata black olives	1 cup	pitted and cut in half
Capers	1/3 cup	drained

My Simple Niçoise Salad Steps

Step 1
Make the lemon-tarragon vinaigrette first. Whisk everything in a small bowl. Let it sit for thirty minutes. This helps the flavors get friendly.
Step 2
Steam your potatoes until a fork pokes them easily. Let them cool down on their own. (A hard-learned tip: don’t overcook them! They turn mushy).
Step 3
Cook the green beans next. Toss them right into ice water afterward. This stops the cooking and keeps them green. Pat them completely dry with a towel.
Step 4
Toss each part with a little dressing. Do this in separate bowls. Season with a pinch of salt and pepper. This makes every bite perfect.
Step 5
Build your beautiful salad on plates. Start with a bed of soft greens. Add the tuna right in the center. Arrange everything else around it. What’s the best way to keep green beans bright green after cooking? Share below!
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Lunch, Salad

Three Fun Twists on the Classic

Try these easy ideas to mix things up. They keep your lunch exciting and new.
Salmon Swap
Use flaked grilled salmon instead of canned tuna. It feels fancy but is so simple.
Veggie Power
Skip the fish and add chickpeas. You get a tasty vegetarian protein option.
Mediterranean Mix
Add artichoke hearts and roasted red peppers. It brings more summer flavor to your plate. Which creative spin would you try first? Vote in the comments!

Serving Your Masterpiece

This salad is a full meal on its own. But you can add a warm baguette on the side. A crusty loaf is perfect for dipping. For a drink, try a glass of crisp rosé wine. A sparkling lemon water is great too. Both pair wonderfully with the fresh flavors. Which would you choose tonight: the wine or the sparkle?

Keep It Fresh & Make It Ahead

Store the salad parts separately in the fridge. They will stay good for two days. The dressing lasts a week in a closed jar. Do not freeze this salad. The veggies will get mushy. Toss everything together right before you eat. This keeps the greens crisp. My family loves this for easy lunches. Just grab and assemble.

Quick Fixes for Common Hiccups

Problem: Dressing tastes too sharp. Fix: Add a bit more olive oil. Problem: Potatoes are too soft. Fix: Steam them for less time next go. Problem: Green beans lose their color. Fix: That ice water bath is key. It stops the cooking fast. This matters for a pretty plate. We eat with our eyes first.

Your Niçoise Questions, Answered

Is this salad gluten-free?
Yes, it is naturally gluten-free. Just check your vinegar label to be sure.
Can I make it ahead?
Yes. Prep all the parts ahead. Keep them apart in the fridge until serving.
What can I swap for tuna?
Try canned salmon or chickpeas. Both are great protein choices.
How do I scale this for a crowd?
It is easy to double or triple. Just use more big bowls for tossing.
Any other veggie swaps?
Asparagus works well instead of green beans. What would you try?

Your New Go-To Summer Meal

This salad feels fancy but is so simple. It is a complete meal in one bowl. I hope it becomes a favorite at your table. What is your favorite summer salad? Share a picture of your creation with me.

Happy cooking!
—Amelia Hartwell.