Niçoise Tuna Salad with Dijon Dressing

Serves:
4 people
Prep Time:
00h 20
Cook Time:
00h 20

Salad as a main meal makes more sense when tuna gets involved. With hard boiled eggs and vegetables, summer dinners never had it so good.

Credit: This inspiring recipe is brought to you Diana Rattray. You can view this recipe on the The Spruce Eats website. 

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Ingredients and Method

Ingredients

  • 16 ounces tuna
  • 6 ounces whole green beans, trimmed
  • 4 - 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
  • FOR THE DRESSING:
  • 1/2 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard

Method

  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.
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