Tuna Niçoise Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad with tuna, potatoes, green beans, eggs, tomatoes, and olives dressed in a lemony vinaigrette. Light, elegant, and satisfying as a complete meal for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lbs. Yukon (fingerling or small gold potatoes, sliced if large)
- 1 lb. haricots verts
- 2 tablespoons extra virgin olive oil (divided)
- 1 1/2 teaspoons kosher salt (divided)
- 3/4 teaspoon black pepper (divided)
- 2 (5 oz) cans tuna (drained (I use albacore packed in water))
- 1 pint cherry tomatoes
- 4 hard boiled eggs (halved)
- 1/3 cup kalamata olives
- 3 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- 3 tablespoons chopped fresh herbs (such as parsley (chives, dill))
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1672mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1179mg
- Calcium
- 148mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1672MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.