Tuna Salad Niçoise Recipe

Name: Tuna Salad Niçoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 4 ounces haricots verts (French green beans) or green beans, trimmed; 1 tablespoon extra-virgin olive oil, divided; 12 ounces refrigerated red potato wedges (such as Simply Potatoes); 2 1/2 cups Bibb lettuce leaves (about 1 large head); 1/2 cup fresh basil leaves; 1 cup grape tomatoes, halved lengthwise; 1/2 cup thinly sliced red onion; 1/4 cup pitted kalamata olives, halved lengthwise; 2 refrigerated hard-cooked peeled eggs, quartered lengthwise; 2 (8-ounce) tuna steaks; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Dressing:; 2 tablespoons fresh lemon juice; 1 tablespoon water; 1/2 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 garlic clove, minced; 3 1/2 tablespoons extra-virgin olive oil; 1 tablespoon capers

Servings: persons

Salad:
4 ounces haricots verts (French green beans) or green beans, trimmed
1 tablespoon extra-virgin olive oil, divided
12 ounces refrigerated red potato wedges (such as Simply Potatoes)
2 1/2 cups Bibb lettuce leaves (about 1 large head)
1/2 cup fresh basil leaves
1 cup grape tomatoes, halved lengthwise
1/2 cup thinly sliced red onion
1/4 cup pitted kalamata olives, halved lengthwise
2 refrigerated hard-cooked peeled eggs, quartered lengthwise
2 (8-ounce) tuna steaks
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3 1/2 tablespoons extra-virgin olive oil
1 tablespoon capers

1
To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.
2
While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.
3
While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.
4
Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.
5
To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: Salad:, 4 ounces haricots verts (French green beans) or green beans, trimmed, 1 tablespoon extra-virgin olive oil, divided, 12 ounces refrigerated red potato wedges (such as Simply Potatoes), and more.

Yes, Tuna Salad Niçoise 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.

Tuna Salad Niçoise

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