Tuna Salad Niçoise

Total Time
36 min
15 min
21 min
The term niçoise refers to the cuisine of Nice, in southern France. Foods of that region often include tomatoes, garlic, fresh herbs, and olives.


uncooked red potato(es)

½ pound(s), or white potatoes, small, scrubbed and quartered

uncooked string beans

½ pound(s), fresh, trimmed

fresh mixed greens

4 cup(s)

canned chunk white tuna in water

12 oz, drained

roasted red peppers (packed in water)

7 oz, jarred, drained and cut into strips

fresh cherry tomato(es)

2 cup(s)


12 small, niçoise

fat free red wine vinaigrette



2 Tbsp, fresh, chopped


1 Tbsp, drained


  1. Bring the potatoes with enough water to cover to a boil in a large pot. Reduce the heat and simmer 12 minutes. Add the green beans; return to a boil and simmer 2 minutes longer. Drain the potatoes and green beans, then rinse under cold water.
  2. Arrange the baby greens on a large platter. Pull the tuna into large chunks and place in the center of the platter. Arrange the potatoes, green beans, roasted red peppers, cherry tomatoes, and olives in clusters around the tuna. Drizzle with the vinaigrette, then sprinkle with the basil and capers. Yields 1/4 of salad per serving.


The olives are niçoise olives—tiny, black, and tender—grown around the area of Provence. Use Greek kalamata olives if you can’t find niçoise olives. For an extra POINT, serve with 2 long sesame breadsticks.For a speedier weeknight version, use drained canned potatoes and frozen green beans that you can quickly cook in the microwave, then chill in ice water.

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