French Tuna Nicoise Salad with Mustard Vinaigrette

Colorful Tuna Nicoise Salad with eggs, tomatoes, green beans, potatoes, and radishes.

5 from 1 vote

French Tuna Nicoise Salad with Mustard Vinaigrette

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.

Prep Time10

Cook Time50

Total Time1

Course: Lunch, Salad

Cuisine: French

Diet: Diabetic, Kosher, Low Calorie

Servings:

Author: Lindsey Baruch

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