Healthy Niçoise Tuna Salad Recipe

July 14, 2014

Want a quick and easy dinner recipe which won’t waste half the evening to prepare? Salads are fantastic dinner options since they don’t take long to make, and can be personalised to suit your particular taste. This week we bring you a healthy niçoise tuna salad recipe, which is full of protein and vegetables – essential for a balanced diet.


For the vinaigrette:

tablespoons cider vinegar

1 tablespoon Dijon mustard

1 cup olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

3 cups flat-leaf parsley leaves, loosely packed

3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed

Salt and black pepper to taste

For the salad:

2 pounds can tuna

1 tablespoon olive oil, for rubbing on the tuna

1/4 cup chopped fresh parsley

Salt and black pepper

15 anchovy fillets

1 pound green beans, rinsed, trimmed and blanched

2 pounds of potatoes, quartered

1/2 each peppers, cut in thin (1/4-inch) strips

6 medium cherry tomatoes, quartered

4 eggs, hard-cooked, quartered

1 cup nicoise olives

1/4 cup chopped fresh parsley


  1. For the vinaigrette start by whisking together the vinegar and mustard until well combined.
  2. Then add the oil, and include the chopped garlic and onions before including the finely chopped parsley leaves. Add some salt and pepper to your liking.
  3. For the salad, cook the potatoes in boiling water and make sure they aren’t too soft. Then put them aside and let them drain and cool down.
  4. Once cooled, add the potatoes, parsley, olives, onion, into the tuna and green beans. Mix well then garnish with eggs and tomatoes to taste. Feel free to add some other vegetables since this will only give the salad more taste and definition.
  5. Then simply drizzle the vinaigrette all over the salad before serving.

Recipe and image via Best Chicken Recipes

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