This Tuna Niçoise Salad Recipe Is Perfect for Spring

Credit: Tanya Rad

Credit: Tanya Rad

I made this salad with my girlfriends the other night and while it might seem intimidating if you're not a cook, it was actually SO easy and was the perfect palette to kick off spring. Check out the recipe below:


¾ cup extra-virgin olive oil

¼ cup fresh lemon juice

2 Tbsp. Dijon mustard

1 tsp. honey

1 tsp. freshly ground black pepper

1 tsp. kosher salt, plus more

6 large eggs

1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger

4 cups seedless cucumbers

3 cups oil-packed tuna

Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)

Flaky sea salt


Step 1

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.

Step 2

Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

Step 3

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

Step 4

To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Step 5

Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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