This is one of those salads I reach for when I want something fresh but still filling enough to count as lunch. It reminds me why canned tuna deserves more respect than it gets. Paired with potatoes, eggs, vegetables, and a sharp lemon dressing, it turns into something satisfying without feeling heavy. I’ve made this on warm afternoons, quiet work-from-home lunches, and even for casual dinners when nobody wants hot food.
It’s simple food, but thoughtful. Every ingredient has a role, and nothing feels thrown in just to fill space.
Why This Salad Always Works for Me
I like salads that don’t leave me hungry an hour later, and this one never does. The potatoes add substance, the eggs bring richness, and the tuna makes it feel complete. The vegetables keep it fresh and crisp, so it still feels light enough to enjoy any time of year.
This is the kind of salad that looks generous on the plate and feels satisfying without needing bread on the side, though I won’t say no if it’s there.
Ingredients I Use Most Often
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2 cans tuna in oil, drained gently
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500 g baby potatoes
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4 large eggs
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200 g green beans, trimmed
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1 cup cherry tomatoes, halved
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1 small cos or romaine lettuce, torn
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½ cup black olives, pitted
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3 tablespoons extra virgin olive oil
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1 tablespoon Dijon mustard
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1 clove garlic, finely minced
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Juice from 1 lemon
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Salt, to taste
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Black pepper, to taste
How I Put This Salad Together
I start with the potatoes since they take the longest. They go into salted water and cook until just tender. Once drained, I let them steam dry for a few minutes so they don’t water down the dressing.
Eggs go into boiling water next. I cook them until the yolks are just set, then cool and quarter them. Green beans get a quick boil or steam until bright and crisp, then straight into cold water to stop the cooking.
For the dressing, I whisk olive oil, lemon juice, mustard, garlic, salt, and pepper until it looks slightly thick. Potatoes go into a bowl first and get tossed with some dressing while they’re still warm.
From there, everything gets layered onto a large platter. Lettuce first, then potatoes, tuna broken into chunks, beans, tomatoes, olives, and eggs. The remaining dressing gets drizzled over the top just before serving.
Ingredient Notes From My Kitchen
Tuna packed in oil tastes richer and holds its texture better. I drain it lightly so it stays moist. Baby potatoes work best since they keep their shape and cook evenly. I avoid overcooking the beans since they should still have a little bite.
The dressing should taste sharp on its own. Once it hits the potatoes and vegetables, it balances out nicely.
Ways I Change It Up
Sometimes I add capers for extra punch. Other times I swap green beans for blanched asparagus. If tomatoes aren’t great, I leave them out rather than force them in. This salad adapts easily to what’s fresh and available.
Make Ahead and Storage Notes
I often prep the components earlier in the day. Potatoes, eggs, and beans hold well in the fridge. I keep the dressing separate until serving. Once assembled, leftovers keep for about a day, though the lettuce softens over time.
FAQs
Can this be made without lettuce?
Yes. It works well as a composed salad without greens, especially for picnics.
Is canned tuna really okay here?
Absolutely. Good-quality canned tuna works beautifully and keeps this recipe practical.
Can I serve this for dinner?
Yes. I’ve done it many times. It’s filling enough on its own.
Does the salad need anchovies?
It doesn’t have to. Some people enjoy them, others skip them. Both work.
Tuna Nicoise Salad
This classic French-style tuna salad is light yet satisfying, with tender potatoes, crisp vegetables, rich tuna, and a bright lemon dressing.
Ingredients
- 250 to 300 g tuna in oil drained and broken into large chunks
- 8 baby potatoes halved
- 120 g green beans trimmed
- 2 tomatoes cut into wedges
- ½ romaine lettuce torn into large bite-size pieces
- 3 hard-boiled eggs quartered
- ¾ cup unpitted black olives
Lemon Dressing
- 4 tablespoons extra virgin olive oil
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely minced
- ¼ teaspoon salt
- Pinch of black pepper
Instructions
- Prepare the dressing by combining olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper in a jar. Shake well until emulsified and set aside.
- Boil the potatoes in salted water until just tender. Drain and allow them to cool completely before slicing in half. Cook the green beans in boiling water until crisp-tender, then immediately drain and rinse under cold water to stop the cooking. Pat dry thoroughly.
- Arrange the lettuce across a large serving platter. Scatter the potatoes, green beans, tomato wedges, eggs, olives, and tuna evenly over the greens, keeping the ingredients chunky and well spaced.
- Drizzle the dressing generously over the salad just before serving. Serve immediately while everything is fresh and vibrant.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 21188Total Fat 897gSaturated Fat 167gUnsaturated Fat 730gCholesterol 2046mgSodium 44902mgCarbohydrates 22gFiber 6gSugar 5gProtein 3109g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This tuna nicoise salad is proof that simple ingredients can come together into something memorable. It’s steady, balanced, and satisfying without trying too hard. I keep coming back to it since it fits real life so well, easy to prepare, easy to enjoy, and always reliable when I want a meal that feels complete without feeling heavy.
