Bright greens, jammy eggs and crisp golden potatoes come together with beautiful Italian tuna, all dressed in a zesty Dijon–balsamic dressing. Fresh, summery and made for sharing, my hosting-friendly take on the classic Tuna Niçoise Salad, perfect for long lunches and warm nights.
Deconstructed Tuna Niçoise Salad
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Category
Salads
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Think vibrant greens, jammy eggs, crispy potatoes and the best Italian tuna, all tossed through a punchy Dijon–balsamic dressing. This is my sunny, crowd-pleasing take on a Tuna Niçoise that is easy to serve, easy to make, and perfect for relaxed summer hosting.
You can also have all ingredients prepped the day before!
Ingredients
- 2 cups cherry tomatoes, halved
- 200g green beans
-
1 red onion, finely sliced
- 300g chat potatoes
- 4 eggs
- 1 cup olives
- 2 tablespoons capers
- ½ cup fresh basil leaves
- 200g tuna (Italian in the jar is my favourite)
- 1 cup quartered radishes (optional)
-
Lemon wedges (to serve)
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon lemon juice
Salad
Dressing
Directions
Cut your chat potatoes in half, and boil in a pot of salted water until fork tender (about 12–15 min). Drain and set aside.
Blanch the beans in boiling water for 3 minutes. Drain and set aside.
For jammy yolks, place eggs in boiling water for 7 minutes, then place in an iced water bath (to stop the cooking process) for 2-3 minutes. Peel and cut in half.
For the dressing, whisk together all ingredients until smooth.
Place all your salad ingredients on a large platter, and when ready to serve, drizzle with the dressing. Enjoy!
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