2 heads Boston lettuce, rinsed and ripped into large sections
1 cup cherry tomatoes, halved
2 tablespoons black olives, pitted
2 cups French green beans
¼ of a Bermuda red onion, thinly sliced
½ cup cured artichoke, chopped
4 mini Yukon gold potatoes
1 tablespoon salted capers
1/3 cup Niçoise vinaigrette (recipe below)
2 eggs, hard boiled
salt and pepper to taste
For the Niçoise vinaigrette:
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon water
1 tablespoon anchovy paste
2/3 cup extra virgin olive oil
Takes ,
serves 2.
Instructions
For the vinaigrette: Place prepared shallot, garlic, mustard, vinegar, water and anchovy paste into a small bowl and whisk together until well-combined.
Whisk olive oil in slowly until combined.
For the salad: Boil potatoes until soft. Transfer to cold water and allow to cool before drying and quartering. Reserve.
Boil eggs until almost hard, approximately 8 minutes. Transfer to cold water and allow to cool before peeling and slicing them in half. Reserve.
Place beans into a small pot with cold water. Bring to a boil and allow to cook for 1 to 2 minutes before straining and transferring to a cold water bath. Once cool, dry beans and cut in half. Reserve.
Place lettuce, tomatoes, onion, olives, artichokes, beans, potatoes, tuna and capers into a large salad bowl. Drizzle with vinaigrette. Toss lightly until all ingredients are dressed and well-mixed. Add salt and pepper to taste.
Transfer salad to plates and garnish top with one cooked egg and a sprinkle of salt and pepper. Serve immediately.
Tuna Salad Niçoise
Ingredients
For the salad:
1 can high-quality tuna, packed in olive oil
2 heads Boston lettuce, rinsed and ripped into large sections
1 cup cherry tomatoes, halved
2 tablespoons black olives, pitted
2 cups French green beans
¼ of a Bermuda red onion, thinly sliced
½ cup cured artichoke, chopped
4 mini Yukon gold potatoes
1 tablespoon salted capers
1/3 cup Niçoise vinaigrette (recipe below)
2 eggs, hard boiled
salt and pepper to taste
For the Niçoise vinaigrette:
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon water
1 tablespoon anchovy paste
2/3 cup extra virgin olive oil
Directions
For the vinaigrette: Place prepared shallot, garlic, mustard, vinegar, water and anchovy paste into a small bowl and whisk together until well-combined.
Whisk olive oil in slowly until combined.
For the salad: Boil potatoes until soft. Transfer to cold water and allow to cool before drying and quartering. Reserve.
Boil eggs until almost hard, approximately 8 minutes. Transfer to cold water and allow to cool before peeling and slicing them in half. Reserve.
Place beans into a small pot with cold water. Bring to a boil and allow to cook for 1 to 2 minutes before straining and transferring to a cold water bath. Once cool, dry beans and cut in half. Reserve.
Place lettuce, tomatoes, onion, olives, artichokes, beans, potatoes, tuna and capers into a large salad bowl. Drizzle with vinaigrette. Toss lightly until all ingredients are dressed and well-mixed. Add salt and pepper to taste.
Transfer salad to plates and garnish top with one cooked egg and a sprinkle of salt and pepper. Serve immediately.
Tuna Salad Niçoise
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Buttery Boston lettuce tossed in a light vinaigrette with tuna, beans, tomatoes, olives and egg…
Lunch or dinner, TUNA SALAD NIÇOISE works every time!
I truly believe every great salad deserves to be personalized, and an authentic TUNA SALAD NIÇOISE is no exception. Ultimately, the recipe for this classic dish has endless possibilities, whether you’re adhering to the strict guidelines of a centuries-old French cookbook or following the trends of up-and-coming chefs. You can be sure the end result will always be delicious.
I like to serve a GRILLED TUNA SALAD in the summer months, but in winter months, I stick to this version made using a high-quality brand of tuna canned in olive oil.
Here are some of the tricks I’ve learned over the years:
THE BASICS
I think this salad deserves a buttery Boston or Bibb lettuce and I suggest trying to source hydroponically-farmed organic varieties. The leaves are soft and practically melt in your mouth. I think French green beans – haricots verts – are essential to this recipe. Blanch them and cool them in ice water to keep their crispness.
Tossing boiled mini Yukons into this mix is the perfect complement for the tuna and the beans, as is a just-boiled egg. Serving it while it’s still slightly soft in the middle and you’re onto perfection.
THE DRESS UP
I think the vinaigrette for this salad should be bold and robust. That said, I also like to keep it simple and tangy. The expected ingredients of Dijon, shallots, garlic and a superior quality extra virgin olive oil give the vinaigrette bite and body.
As you prepare this vinaigrette, be confident when you add the anchovy paste, lemon juice and apple cider vinegar. Together, these three ingredients will make your Niçoise salad dressing magical.
THE UPGRADES
Make sure to include these bonus flavour enhancements: shaved red onion, black olives, chopped artichoke and multi-coloured cherry tomatoes. But why stop there? Additional upgrades can include cucumber, green olives, zucchini, chickpeas and even corn. This salad invites them all.
The pièce de résistance, the icing on the cake, the thing that I think takes this salad recipe to an off-the-charts level? Sprinkle a few salted capers on top right before you toss and serve. Their unique flavour profile is astonishingly pleasing in this recipe.
There are plenty of options and combinations to use in your interpretation of this classic salad – it always looks wonderful and is good for you too. Since it’s often served as a stand-alone starter and main, perhaps a few dessert suggestions will suffice. Follow it with our decadent CHOCOLATE MOUSSE CUPS or our LEMON JELLY ROLL. You’ll need our recipe for LEMON CURD for the jelly roll – best double it, it’s delicious!
2 heads Boston lettuce, rinsed and ripped into large sections
1 cup cherry tomatoes, halved
2 tablespoons black olives, pitted
2 cups French green beans
¼ of a Bermuda red onion, thinly sliced
½ cup cured artichoke, chopped
4 mini Yukon gold potatoes
1 tablespoon salted capers
1/3 cup Niçoise vinaigrette (recipe below)
2 eggs, hard boiled
salt and pepper to taste
For the Niçoise vinaigrette:
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon water
1 tablespoon anchovy paste
2/3 cup extra virgin olive oil
Directions
For the vinaigrette: Place prepared shallot, garlic, mustard, vinegar, water and anchovy paste into a small bowl and whisk together until well-combined.
Whisk olive oil in slowly until combined.
For the salad: Boil potatoes until soft. Transfer to cold water and allow to cool before drying and quartering. Reserve.
Boil eggs until almost hard, approximately 8 minutes. Transfer to cold water and allow to cool before peeling and slicing them in half. Reserve.
Place beans into a small pot with cold water. Bring to a boil and allow to cook for 1 to 2 minutes before straining and transferring to a cold water bath. Once cool, dry beans and cut in half. Reserve.
Place lettuce, tomatoes, onion, olives, artichokes, beans, potatoes, tuna and capers into a large salad bowl. Drizzle with vinaigrette. Toss lightly until all ingredients are dressed and well-mixed. Add salt and pepper to taste.
Transfer salad to plates and garnish top with one cooked egg and a sprinkle of salt and pepper. Serve immediately.
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