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Nicoise Salad (French salad with tuna)

Nicoise Salad (French salad with tuna)
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This classic French Nicoise Salad with tuna is a vibrant, wholesome meal combining fresh vegetables, hearty tuna, and a tangy vinaigrette. Perfect for a quick lunch or light dinner, it offers a colorful, nutritious, and refreshing way to enjoy protein-packed ingredients with minimal preparation time.

Ingredients

Salad Ingredients

  • Fresh Tuna (canned or fresh) – approx. 6 oz (170 g)
  • Baby Potatoes – 1 lb (450 g), boiled
  • Crisp Green Beans – 8 oz (225 g), blanched
  • Ripe Cherry Tomatoes – 1 cup, halved
  • Hard-Boiled Eggs – 4, peeled and sliced or quartered
  • Kalamata Olives – 1/2 cup, pitted
  • Red Onion – 1 small, thinly sliced
  • Fresh Lettuce or Mixed Greens – 4 cups

Dressing Ingredients

  • Dijon Mustard – 1 teaspoon
  • Extra Virgin Olive Oil – 1/4 cup (60 ml)
  • Red Wine Vinegar – 2 tablespoons
  • Salt – to taste
  • Black Pepper – to taste
  • Fresh Herbs (parsley or basil) – 2 tablespoons, chopped

Instructions

  1. Prepare the Vegetables: Boil the baby potatoes until tender but still firm, about 15 minutes. Blanch green beans in boiling water for 3 to 4 minutes until crisp-tender, then immediately transfer them to ice water to preserve their vibrant green color. Slice the cherry tomatoes in half and thinly slice the red onion.
  2. Cook and Prepare the Eggs: Place eggs in a pot of water, bring to a boil, then reduce to simmer for 10 minutes to hard boil. Cool them in ice water, then peel and slice or quarter.
  3. Assemble the Salad Base: Lay out a bed of fresh lettuce or mixed greens on a large serving platter or individual plates. Arrange the boiled potatoes, green beans, cherry tomatoes, Kalamata olives, red onions, and eggs on top, keeping sections distinct for a classic presentation.
  4. Add the Tuna: Drain the tuna well and flake it delicately over the salad, distributing evenly for balanced flavor.
  5. Make the Dressing: In a small bowl, whisk together Dijon mustard, red wine vinegar, salt, and pepper. Gradually drizzle in extra virgin olive oil while whisking continuously until the vinaigrette is emulsified and smooth.
  6. Dress and Garnish: Pour the dressing over the assembled salad just before serving. Sprinkle freshly chopped parsley or basil on top to add aroma and color.

Notes

  • Use sustainably sourced or freshly grilled tuna for the best flavor.
  • Do not overcook potatoes and green beans; they should be tender but retain a slight crunch.
  • Prep eggs, potatoes, and green beans ahead of time to save time on assembly day.
  • Taste and adjust the dressing by varying vinegar or mustard levels according to preference.
  • Dress salad just before serving to prevent sogginess.

Nutrition

Keywords: Nicoise Salad, French salad, tuna salad, healthy salad, quick lunch, light dinner, gluten free, protein packed, fresh vegetables, classic French recipe

Find it online: https://ninagourmet.com/nicoise-salad-french-salad-with-tuna/