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  • Tuna Salad Niçoise
  • Tuna Salad Niçoise
  • Tuna Salad Niçoise

Tuna Salad Niçoise

Food | February 28, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Buttery Boston lettuce tossed in a light vinaigrette with tuna and your favourite assorted vegetables – enjoy our TUNA SALAD NIÇOISE for brunch, lunch or dinner.

I truly believe every great salad deserves to be personalized, and an authentic Niçoise salad 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:

Tuna Salad Nicoise


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.

Tuna Salad Nicoise


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.

Tuna Salad Nicoise


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!

Give our TUNA SALAD NIÇOISE a try. Bon appétit!


One Response to “Tuna Salad Niçoise”

  1. […] salad is essentially a cross between our SALADE NIÇOISE and our CHOPPED SALAD. I think it perfect for a warm summer day and I especially like how it […]


Ingredients & Amounts

  • For the salad:
  • 1 can of high-quality tuna, packed in olive oil
  • 2 heads of Boston lettuce, rinsed and ripped into large sections
  • 1 cup of cherry tomatoes, halved
  • 2 tablespoons of black olives, pitted
  • 2 cups of French green beans
  • ¼ of a Bermuda red onion, thinly sliced
  • ½ cup of cured artichoke, chopped
  • 4 mini Yukon gold potatoes
  • 1 tablespoon of salted capers
  • 1/3 cup of Niçoise vinaigrette (recipe below)
  • 2 eggs, hard boiled
  • salt and pepper to taste
  • For the Niçoise vinaigrette:
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of water
  • 1 tablespoon of anchovy paste
  • 2/3 cup of extra virgin olive oil


  1. For the vinaigrette: Place prepared shallot, garlic, mustard, vinegar, water and anchovy paste into a small bowl and whisk together until well-combined.
  2. Whisk olive oil in slowly until combined.
  3. For the salad: Boil potatoes until soft. Transfer to cold water and allow to cool before drying and quartering. Reserve.
  4. Boil eggs until almost hard, approximately 8 minutes. Transfer to cold water and allow to cool before peeling and slicing them in half. Reserve.
  5. 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.
  6. 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.
  7. Transfer salad to plates and garnish top with one cooked egg and a sprinkle of salt and pepper. Serve immediately.

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Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I heard this album being played in a restaurant I was visiting while on a recent trip to Newfoundland. Sherry Ryan is a VERY talented Canadian artist. Head to iTunes to download her album Sister of Mine to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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