Tuna Niçoise Salad Recipe

Name: Tuna Niçoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds small round red potatoes; 8 ounces fresh green beans, trimmed; 2 tablespoons dry white wine; 1/2 cup plus 2 tablespoons white wine vinegar, divided; 1/4 cup canned low-sodium chicken broth, undiluted; 1 tablespoon capers, drained; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 2 teaspoons olive oil; 1/2 teaspoon sugar; 8 cups mixed baby salad greens; 1/2 (12-ounce) jar roasted red peppers, drained and cut into thin strips; 2 (6-ounce) cans low-sodium chunk light tuna in water, drained; 4 large pitted ripe olives, sliced; 2 hard-cooked egg whites, chopped

Servings: persons

1 1/4 pounds small round red potatoes
8 ounces fresh green beans, trimmed
2 tablespoons dry white wine
1/2 cup plus 2 tablespoons white wine vinegar, divided
1/4 cup canned low-sodium chicken broth, undiluted
1 tablespoon capers, drained
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 teaspoons olive oil
1/2 teaspoon sugar
8 cups mixed baby salad greens
1/2 (12-ounce) jar roasted red peppers, drained and cut into thin strips
2 (6-ounce) cans low-sodium chunk light tuna in water, drained
4 large pitted ripe olives, sliced
2 hard-cooked egg whites, chopped

1
Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.
2
Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.
3
Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.
4
Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.
5
Combine salad greens and 1/2 cup vinegar mixture, tossing lightly. To serve, place 2 cups salad greens on each of 4 plates. Arrange potato, beans, red pepper, tuna, and olives on salad greens. Drizzle remaining vinegar mixture evenly over salads. Sprinkle evenly with chopped egg whites.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 pounds small round red potatoes, 8 ounces fresh green beans, trimmed, 2 tablespoons dry white wine, 1/2 cup plus 2 tablespoons white wine vinegar, divided, and more.

Yes, Tuna Niçoise Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna Niçoise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions