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Tuna Niçoise Salad

  • Type: Dinner
  • Servings: 4
  • Prep Time: 10 mins
  • Cook TIme: 20 mins

Beleaf us, this one’s a keeper.

Tuna Niçoise Salad



1/3 cup olive oil 

2 1/2 TB fresh lemon juice

1 tsp Dijon mustand 

1 clove of garlic finely chopped

1 tsp of honey

Salt and pepper to taste


4 cups of favorite salad greens  

1 English cucumber halved and sliced 

2 cups of green beans, cooked and blanched    

2 jars of Toninno Yellowfin Spring Water drained 

4 soft boiled eggs 

½ cup mixed olives 

2 cups tomatoes (heirloom, cherry, hot house, whatever is in season), chopped 

¼ cup fresh herbs (dill, basil, parsley)

1 lb Yukon gold, red bliss or fingerling potatoes, sliced and boiled 

Salt and pepper


For Dressing

Mix all ingredients, season with salt and pepper in bowl with whisk and set aside

For Salad

Create an ice bath, take a medium sized bowl and fill half way with ice and water, set aside 

Fill a small pot with water and a pinch of salt and bring to a boil. Place the green beans in the water for about 2 minutes and place drained green beans in an ice bath to stop cooking process and preserve the bright green color 

Bring pot of water back to a rolling simmer and place eggs in pot. Cook in simmering water for 7 minutes, for a firmer egg cook for 8 – 10 minutes. Place drained eggs in ice bath with green beans 

In a second pot, place cut potatoes in pot and fill with cold water, add a pinch of salt and bring to a boil. Allow potatoes to boil for 10 – 15 mins until done, drain and set aside 

On a large platter place greens, herbs and arrange tomatoes, olives, cucumbers, eggs, green beans, potatoes and tuna

Drizzle with dressing and enjoy! 

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