Description
A classic Tuna Nicoise Salad with fresh vegetables, boiled eggs, and tuna. Perfect for a light lunch or dinner.
Ingredients
Scale
- 200g canned tuna in olive oil, drained
- 4 eggs
- 200g green beans, trimmed
- 200g cherry tomatoes, halved
- 1 cucumber, sliced
- 100g black olives
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil the eggs for 10 minutes, then cool and slice into quarters.
- Blanch the green beans in boiling water for 3 minutes, then drain and cool.
- Arrange cucumber, cherry tomatoes, green beans, black olives, red onion, and tuna on a large plate.
- Place the boiled egg quarters on top.
- Whisk together olive oil, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad just before serving.
Notes
- Use fresh tuna if preferred—grill or sear before adding.
- Replace black olives with Kalamata olives for a stronger flavor.
- Add anchovy fillets for extra umami.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 190mg
Keywords: tuna nicoise salad, French salad, healthy lunch, easy salad recipe