Tuna Nicoise Salad Recipe
We think of the Tuna Nicoise Salad as a summer dish, mainly because many of the ingredients like green beans, tomatoes, and fresh herbs are at their peak. It's also perfect for al fresco dining on those longer, warm evenings.
Servings: 2
Calories: 341kcal
Ingredients
- 1 can canned tuna
- 2 boiled eggs
- 1 tomato chopped
- 10-12 asparagus
- 1/2 cup iceberg leaves
- 1 tbsp oil for frying
- 1/2 cup new potatoes boiled, cut into pieces
Lemon Vinaigrette Dressing
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/3 tsp salt
- 1/3 tsp pepper
To serve
- finely sliced shallot
- pitted niçoise or kalamata olives
Instructions
- Warm olive oil in a skillet. Once hot, fry the boiled potatoes over medium heat until golden brown, stirring occasionally, about 3-4 minutes.
- Start by layering lettuce leaves in the bottom of a large bowl. Top the lettuce with chopped tomatoes, fried potatoes, and flaked tuna.
- Bring a pot of salted water to boil. Break off the ends of the asparagus stalks and add them to the boiling water, cooking for three minutes. Immediately rinse the asparagus with ice water to keep it crisp.
- Cut each boiled egg into four pieces. Add egg and asparagus to the bowl, arranging as in the photo.
- To make the salad dressing, whisk olive oil, lemon juice, salt, pepper, and mustard in a bowl until well combined.
- Just before serving, dress the salad by drizzling the dressing over everything scattering the shallots and olives over the top.
- You could also sprinkle the salad with pepper or herbs, like dill or parsley.
- Serve the niçoise salad chilled.
Notes
Boil the new potatoes ahead of time and let cool in the fridge. Peeling them is optional.
Nutrition
Serving: 1 | Calories: 341kcal | Carbohydrates: 15g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 217mg | Sodium: 965mg | Potassium: 860mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1455IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 6mg