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Salade Niçoise

  • Yield: 4 1x


In France, they usually use canned tuna but we have found the best tuna for the salad (Thank you Chef Susan Wigley) is from Italy and comes in a jar (Tonnino), preferably packed in oil.




  • 1/3 cup rice wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tbs shallot (finely chopped)
  • 1/2 tbs fresh thyme (finely chopped)
  • 1 tbs dijon mustard
  • to taste salt & pepper


  • 2 large eggs (boiled, peeled and quartered)
  • 1 pound baby red or fingerling potatoes (boiled and halved)
  • 2 small tomatoes (quartered (or 12 cherry tomatoes, halved))
  • 1/2 small red onion (thinly sliced)
  • 1/2 lb green beans (lightly steamed to crunchy but not raw)
  • 1/4 cup niçoise olives (Or a mixture of your choice)
  • 2 tbs capers (or anchovies if you prefer)
  • 1 jar (or can) tuna in oil (We prefer jarred from Italy--Tonnino)
  • 1-2 heads Boston Bibb lettuce (bite-size pieces)
  • 2 Tbs basil (chopped)
  • 1 tbs oregano (chopped)



  1. In a jar, place the oil, vinegar, shallots, thyme, and mustard.
  2. Cover with a lid and shake until well blended.
  3. Add salt and pepper to taste.


  1. Marinate onion slices in some of the vinaigrette: Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)
  2. Place the dressing in a large bowl.
  3. Arrange the lettuce, basil, and oregano on a serving platter.
  4. Place the cooked, halved potatoes in the bowl with the dressing and toss the potatoes until coated.
  5. Move the potatoes to the bed of lettuce and evenly divide between 4 corners of the platter.
  6. Place the green beans in the bowl with the dressing and toss until coated.
  7. Move the green beans to the bed of lettuce and evenly divide between 4 edges of the platter.
  8. Mound the tuna in the center of the bed of lettuce on the platter.
  9. Place the tomatoes in the bowl with the dressing and toss gently to coat.
  10. Move the tomatoes to the bed of lettuce and evenly divide around the edges
  11. Sprinkle olives around the platter.
  12. Put the marinated onions around the edge of the pile of tuna.
  13. Place the egg pieces around the platter
  14. Top the tuna and the lettuce with any remaining dressing from the bowl.
  15. Sprinkle capers over the salad when serving.


Source:  Susan Wigley

  • Category: Main Dish


  • Calories: 598
  • Fat: 37.82 g
  • Carbohydrates: 34.04 g
  • Protein: 31.74 g
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