Tuna Niçoise Salad

5 from 1 vote

This easy sheet pan Tuna Niçoise Salad recipe is a simple salad with roasted red potatoes and green beans, olives, hard-boiled eggs, fresh tomatoes, and tuna in a delightful lemon vinaigrette. Delicious light dinner for warm summer months or anytime.

Cook Time35

Total Time35

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings:

Calories: 505kcal

Author: Cara Lanz

Ingredients

4 eggs
12 ounces baby red potatoes, halved or quartered
8 ounces fresh green beans
2 tablespoons olive oil
2 cans tuna in oil
5 ounces salad greens
½ cup kalamata or Nicoise olives
½ cup parsley or other fresh herbs
1 cup cherry tomatoes, halved

Niçoise Salad Dressing

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 cloved garlic, minced
salt and pepper

Instructions

Preheat the oven to 425.
Place eggs in a saucepan and cover with 2 inches of water. Bring to a boil, turn burner off, and keep the pan on the burner.
Cover with a lid and let eggs sit for 6-7 minutes (jammy eggs) or 8-10 minutes (firmer eggs). Drain hot water and add cold water to pan. Let eggs sit in cold water until cool enough to peel and halve.
Roast potatoes and green beans while eggs are cooking.
Toss potatoes, 1 tablespoon olive oil, salt, and pepper on a sheet pan. Arrange potatoes cut side down. Bake until browned, about 15 minutes. Move them to one side of the pan.
Toss green beans, olives, 1 tablespoon olive oil, salt, and pepper on the sheet pan. Bake 10-12 minutes.
Make dressing while potatoes and green beans are cooking.
Place lemon juice, Dijon mustard, 3 tablespoons olive oil, garlic, salt, and pepper in a small bowl or mason jar. Whisk or shake until combined.
Arrange lettuce and herbs on a platter (or divide among plates). Arrange potatoes, green beans, olives, tomatoes, eggs, and tuna on top. Drizzle with the dressing.

Notes

Cut the potatoes into uniform sizes so they roast evenly.

For the best quality and texture, use the best quality tuna in oil you can afford.

Nutrition