French Tuna Nicoise Salad Recipe with Mustard Vinaigrette
on May 29, 2024, Updated Oct 24, 2025
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This French Tuna Nicoise Salad with Mustard Vinaigrette is a special recipe that is on repeat! This salad combines tender baby potatoes, crispy green beans, jammy eggs, albacore tuna, and more with a Dijon-lemon vinaigrette.
If you’re looking for more tuna recipes, be sure to check out our Loaded Tuna Salad, Mixed Herb Pesto Pasta with Albacore Tuna, and Seared Ahi Tuna with Toasted Sesame Dressing next.
What is Tuna Nicoise Salad?
Nicoise salad is a traditional French salad that originated in Nice, France, hence its name, which translates to “from Nice.”
While the ingredients of this Mediterranean-inspired salad are heavily debated, it typically includes tomatoes, olives, beans, boiled eggs, and fish (like tuna or anchovies). However, some versions use only raw ingredients.
In this recipe, we stick to the traditional components but add our own twist with soft-boiled eggs, peppery radishes, and a zesty herb mustard vinaigrette.
Why You’ll Love This Recipe
This salad combines a mix of crunch and protein, filled with tons of vegetables paired with a tangy dressing.
- It’s prep-ahead friendly
- You can add any of your vegetables, herbs, or dressing flavors to make this recipe your own, customize it to your own taste!
- Filled with tons of texture, crunch, and protein, with a tangy dressing to round it all out
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Mustard Vinaigrette: A mix of Dijon mustard, fresh lemon juice, dried herbs, garlic, kosher salt, black pepper, and extra-virgin olive oil is a classic and herb-filled salad dressing that pairs well with this tuna salad.
- Eggs: We love the jammy centers of a soft-boiled egg, and they add creaminess to the salad. These eggs are cooked just a few minutes more than a soft-boiled eggs, so it’s still a creamy yolk, but a tad more set. You can also use hard-boiled eggs if you prefer.
- Baby potatoes: Halve them so they’re easier to eat. Fork-tender potatoes add a hearty, satisfying element to the salad.
- Fresh Veggies and Herbs: Green beans add a crisp, fresh bite; radishes contribute a peppery crunch; and tomatoes bring juiciness and sweetness. For a burst of even more brightness, add dill, tarragon, and chives. Optional to also add some lettuce.
- Albacore tuna: You can use either albacore tuna packed in olive oil or tuna packed in water. Whatever you use, remember to drain and flake the tuna into bite-sized chunks before adding it to the salad.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Pro-Tip: Blanch the green beans and rinse under cold water or in an ice bath to retain their color and crunch.
- You can substitute any of the vegetables for any others that may be in season, or whatever you prefer and have access to.
- Prep: You can prepare both the dressing and all the salad components ahead of time and assemble when it’s time to serve.
- Storing: Store all the salad components in an airtight container in the fridge for up to 2 days.
How to Make Tuna Nicoise Salad
Step 1: Make the vinaigrette by whisking all your dressing components until completely emulsified.
Step 2: Cook your eggs, potatoes, and beans.
Step 3: Prepare all your salad components and flake your tuna.
Step 4: Assemble everything on a large platter. Drizzle over the vinaigrette and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this tuna nicoise salad? We have you covered!
- Nicoise salad pairs well with crusty French bread or Easy Homemade Focaccia Bread to soak up the delicious vinaigrette.
- Serve it alongside a chilled glass of white wine or rosé for a complete meal.
- And for another option, consider serving with Classic French Onion Soup for another French pairing.
Tuna Nicoise Salad FAQs
Yes, you can use your favorite tuna or protein of choice.
You can store your nicoise salad with the dressing stored separately, for up to 2 days.
This dish is super easy to meal prep. To save on prep time, you can prepare the vinaigrette, boil the eggs, cook the potatoes, and blanch the green beans a day ahead. Store them separately in the refrigerator and assemble the salad just before serving.
More Salad Recipes
If you do make this Tuna Nicoise Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
French Tuna Nicoise Salad with Mustard Vinaigrette
Equipment
Ingredients
Herb Mustard Vinaigrette
- 1/4 cup Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large garlic clove, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Tuna Nicoise Salad
- 4 soft-boiled eggs
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed and cleaned
- 8 to 10 medium-sized radishes, thinly sliced
- 6 to 8 medium-sized tomatoes, quartered
- 10 ounces of albacore tuna, drained and flaked into bite-sized chunks
- 4 little gems, or 2 heads of butter lettuce, optional
- 1 cup assorted herbs, such as dill, tarragon, chives
Instructions
- Make your Herb Mustard Vinaigrette: In a medium bowl, or in a medium-sized deli container, add your mustard, lemon juice, parsley, oregano, basil, garlic, salt, and pepper. Mix to combine. Slowly stream in your olive oil while whisking constantly to emulsify. If using a deli container, cover tightly, and shake until emulsified. Set aside.
- Bring a large pot of water to a boil, once boiling, add in your eggs, and set a timer for 7 minutes for a more jammy egg, and 9 to 10 minutes for a more hard-boiled egg. Remove the eggs with a slotted spoon or spider and rinse until cool water immediately.
- Leave the large pot boiling, salt generously, and add in your potatoes to cook until fork tender, about 10 to 15 minutes.
- At the last 4 to 5 minutes, add in your green beans to blanch until they turn a vibrant green, softened a tad, but still with a nice bite to it. Drain the potatoes and green beans and rinse under cold water.
- On a large platter, layer your ingredients with the lettuce first, then on top add your green beans, potatoes, eggs, radish, tomato, tuna, and herbs. Do a big drizzle of your vinaigrette, serving any extra on the side.
Notes
- Pro-Tip: Blanch the green beans and rinse under cold water or in an ice bath to retain their color and crunch.
- You can substitute any of the vegetables for any others that may be in season, or whatever you prefer and have access to.
- Prep: You can prepare both the dressing and all the salad components ahead of time and assemble when it’s time to serve.
- Storing: Store all the salad components in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite salads! The mustard vin with the albacore tuna is perfect!