Nicoise Tuna Salad With Dijon Dressing

Tuna Salad Nicoise - Fresh Tuna Salad

Diana Rattray

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
703 Calories
39g Fat
43g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 703
% Daily Value*
Total Fat 39g 50%
Saturated Fat 7g 35%
Cholesterol 260mg 87%
Sodium 401mg 17%
Total Carbohydrate 43g 16%
Dietary Fiber 8g 28%
Protein 45g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic Salade Nicoise, a popular main dish salad. Use good quality fresh tuna and don't overcook.

The flavors of the Dijon dressing, chopped olives, and lightly grilled tuna combined with the potatoes, eggs, and green beans make this a perfect dinner salad for summer.


  • 16 ounces fresh tuna fillets (or tuna steaks)
  • 6 ounces whole green beans (trimmed)
  • 4 to 6 small new potatoes
  • 4 hard-cooked eggs (sliced)
  • 4 cups spinach leaves (packed)
  • 1 red onion (sliced)
  • Handful of olives (chopped, ripe)
  • 2 medium tomatoes (cut into wedges)
  • Dressing:
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 clove garlic (crushed)
  • 2 teaspoons Dijon mustard

Steps to Make It

  1. Gather the ingredients.

  2. Grill tuna on the grill, stovetop grill pan, or broil for just 3 to 4 minutes on each side. The tuna should be rare to medium rare for best flavor.

  3. Cook the new potatoes in boiling salted water until just tender, about 10 to 15 minutes. Drain, rinse with cold water and then slice.

  4. Cook green beans in boiling salted water until just tender but still vibrant green, about 2 minutes. Drain and rinse with cold water.

  5. Arrange spinach leaves, hard cooked eggs, and potato slices on the salad plates. Layer the sliced grilled tuna, green beans, red onion, and chopped olives to make a mound, repeating layers until ingredients are used. Garnish the plate with tomato wedges.

  6. Combine dressing ingredients in a blender or screw-top jar and use processor or shake until well blended.

  7. Serve the salad drizzled with the dressing or serve it on the side.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.