A French Riviera-inspired, protein-packed chopped tuna salad layered with crisp vegetables, briny olives, fresh herbs, and a lemony Dijon vinaigrette. This makes an effortless lunch best enjoyed with a chilled glass of crisp white wine!
Mediterranean Tuna Niçoise Salad
Ingredients
For the salad
- 1 cup baby potatoes, halved
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1 tablespoon olive oil
- 1 bunch green beans (about 20)
- 4 cups arugula or baby arugula
- ½ cup cherry tomatoes, halved
- 1 baby cucumber, diced
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1 ¼ cup red onion, diced
- ½ cup chopped marinated green and black olives
- 3 tablespoons capers
- 2 hard boiled eggs, sliced
- 1 jar good tuna
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons fresh chopped dill
For the dressing
- ⅓ cup extra virgin olive oil
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Juice of 1 lemon
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2 tablespoons red wine vinegar
- 1 teaspoon flaky sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
Preparation
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Toss the baby potatoes with olive oil, salt and pepper. Roast at 375 degrees for 15-18 minutes, or until tender.
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Meanwhile, in a small pot of boiling water, add the green beans and cook for approximately 2 minutes. Remove and immediately place in an ice bath. After the ice bath, sprinkle with salt and pepper and chop into 1 inch pieces.
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In a bowl add the arugula, potatoes, cherry tomatoes, cucumbers, red onion, olives, capers, hard boiled eggs and tuna. Mix dressing and pour over salad. Toss and season with additional salt and pepper, as desired. Serve immediately.
You can use any brand of tuna, but I like Tonnino for its rich flavor and texture. If you are looking for another protein-packed, fresh-but-filling option, try my Southwest Shrimp Salad. — it’s just as satisfying and perfect for meal prep or an easy lunch.
Bon Appétit!
xx—BB
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