Tuna Nicoise Salad with Parmesan Recipe

Name: Tuna Nicoise Salad with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon dried oregano; Salt and ground black pepper; 3 tablespoons olive oil; 6 cups mesclun greens; 2 (8-ounce) tuna steaks, grilled; 1/2 cup pitted Nicoise olives, halved lengthwise; 1 cup whole or sliced grape or cherry tomatoes; 1 pound reserved Yukon gold potatoes, parboiled and cut into chunks; 1 cup green beans, cooked; 2 tablespoons drained capers; 1/4 cup chopped fresh parsley leaves; 1/4 cup shredded or grated Parmesan

Servings: persons

2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and ground black pepper
3 tablespoons olive oil
6 cups mesclun greens
2 (8-ounce) tuna steaks, grilled
1/2 cup pitted Nicoise olives, halved lengthwise
1 cup whole or sliced grape or cherry tomatoes
1 pound reserved Yukon gold potatoes, parboiled and cut into chunks
1 cup green beans, cooked
2 tablespoons drained capers
1/4 cup chopped fresh parsley leaves
1/4 cup shredded or grated Parmesan

1
Combine the lemon juice, Dijon mustard, dried oregano, salt, and pepper in a bowl and whisk to combine.
2
Slowly whisk in olive oil until emulsified.
3
Add the mesclun greens to bowl with dressing and toss.
4
Put greens on platter and set bowl aside with leftover dressing, to drizzle over other ingredients at end.
5
Slice tuna steaks on bias and arrange on top of greens.
6
Scatter the olives and cherry or grape tomatoes over the salad.
7
Add the reserved, cooked and cut Yukon gold potatoes and reserved green beans.
8
Drain capers and scatter on top of greens.
9
With kitchen shears, snip the parsley over the salad.
10
Sprinkle shredded Parmesan over top of salad along with any leftover dressing.

389

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, Salt and ground black pepper, and more.

Yes, Tuna Nicoise Salad with Parmesan 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 Nicoise Salad with Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions