The Best Classic Tuna Niçoise Salad (Easy Recipe!)
A simplified, classic recipe for a main-course Tuna Niçoise Salad. This hearty salad features a bed of torn romaine lettuce topped with a colorful arrangement of boiled red potatoes, crisp-tender green beans, sliced hard-boiled eggs, flaked light tuna, and fresh chopped tomatoes. The dish is served with a simple oil and vinegar dressing that has been enhanced with fresh lemon zest and pepper.
Ingredients
- 1 pound red potatoes (about 2 large), cubed
- 1/4 pound fresh green beans, trimmed
- 1/2 cup oil and vinegar salad dressing
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon freshly ground pepper
- 6 cups torn romaine lettuce
- 4 hard-boiled large eggs, sliced
- 3 pouches (2.5 ounces each) light tuna in water
- 2 medium tomatoes, chopped
Instructions
- Place the cubed potatoes in a large saucepan and add water to cover. Bring to a boil, then reduce the heat and cook, uncovered, for 8-10 minutes, until tender.
- Add the green beans to the pot with the potatoes during the last 3 minutes of cooking.
- Drain the potatoes and beans, and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry.
- In a small bowl, combine the salad dressing, lemon zest, and pepper.
- To serve, divide the torn romaine among 4 plates.
- Arrange the potatoes, green beans, sliced eggs, tuna, and chopped tomatoes over the romaine.
- Serve the salad with the prepared dressing mixture drizzled on top.
Notes
- This is a quick and convenient version of a classic salad, using shortcuts like pouch tuna and bottled dressing.
- Cooking the green beans in the same pot with the potatoes is an efficient time-saving step.
- Plunging the cooked potatoes and green beans into ice water (shocking) is a key technique that stops the cooking process, ensuring the vegetables are not overcooked and the beans stay bright green.
Find it online: https://www.eatswithsoul.com/tuna-nicoise-salad/