My Favorite: Tuna Nicoise Salad Recipe

This salad nicoise with tuna looks like it took more work than it really did.

It gives you lettuce, egg, potato, green beans, radishes, tomatoes, and tuna all on one plate, which is pretty nice.

The plate has a little bit of everything, so each bite changes as you move around it.

The mustard dressing pulls the whole thing together without burying the vegetables or the tuna.

I love a lunch that looks this put together because it feels a touch fancier, even when the steps stay very plain.

If you want a composed salad that still feels easy enough for a weekday, this one is a good pick.

Watch How to Make It

Ingredients You Need

• 2 oz green beans
• Salt
• 3 oz white potato
• 2 radishes
• 5 grape tomatoes
• 2 lettuce leaves
• 1 egg
• 4 oz tuna
• 1 tsp olive oil
• 1 tsp mustard
• Black pepper

How to Make Salad Nicoise with Tuna

1. Trim the ends from the green beans.

2. Bring a pot of water to a boil and season it with salt.

3. Cook the green beans until tender, then take them out and set them aside.

4. Peel the white potato and cut it into chunky pieces.

5. Cook the potato pieces until tender, then drain them well.

6. Slice the radishes and halve the grape tomatoes.

7. Hard boil the egg, peel it, and cut it into quarters.

8. Lay the lettuce leaves on a serving plate.

9. Arrange the sliced radishes over the lettuce.

10. Add the cooked potato, halved tomatoes, and green beans in neat sections around the plate.

11. Add the egg quarters down one side of the salad.

12. Place the tuna in the center of the plate.

13. Stir the olive oil, mustard, salt, and black pepper together until combined.

14. Spoon the dressing over the salad and serve it as soon as the plate is ready.

Why This Plate Tastes So Good

You get soft potato, crisp radish, juicy tomato, firm egg, and tender green beans on the same fork, so it never eats flat.

The tuna in the middle makes it feel hearty enough for lunch, and the mustard dressing adds just enough bite to wake everything up.

A Few Plate-Up Notes

Drain the cooked potato and green beans well so the plate stays neat once the dressing goes on.

Keep the vegetables in sections, the way the video does, because that tidy layout is part of the charm here.

Spoon the dressing over the top instead of tossing everything, or you lose that nice, composed look.

What I Love to Serve With It

This plate is filling on its own, but a piece of toast or a small fruit bowl works well beside it.

If you want dinner instead of lunch, add soup and call it done.

Keep The Parts Handy

You can keep the cooked egg, potato, and green beans in the fridge for up to 2 days before you plate the salad.

Once dressed, it is best eaten the same day to keep the lettuce crisp.

Before You Make It

Do I need to toss the whole salad?

No, this one is meant to stay arranged on the plate and get dressed right at the end.

Is the dressing very sharp?

It has a little bite from the mustard, but the egg and potato calm it down fast.

Put The Extra Green Beans To Work

If you have green beans left, add them to another salad plate or warm them up beside dinner later on.

Print