Tuna Nicoise Salad


The Tour de France is in full swing, here on Day 3. I was racing on Day 1 so I missed seeing all the chaos that was at finish of that stage. Of course, I heard all about it via my number one new source–Facebook. I have a friend who is working for BreakThrough Media (you should follow them – their photos are amazing!) and her post was what alerted us to what we would find when we later watched it online. That was a nail-biter for sure!


It seems everyone has an opinion about le Tour. Why Schleck isn’t winning this year, why Froome will win, etc. I don’t follow it as closely as some people (who have fantasy cycling teams) and I certainly don’t get caught up in the drama. There is something about it though, that pulls me in every year. Regardless of what is going on in my life, I will always find time to watch the Tour. Even if it’s just on in the background as I clean the house, or write this post.


So I thought I’d do a small series of French-inspired recipes while this epic race is taking place. French food is not known for being all that healthy but this salad is one that is full of power-rich foods and nutrients and it’s so easy to make! You probably have most of the ingredients already in your pantry.


Tuna Nicoise Salad

Serves four

Dressing adapted from Food and Wine


2 T. white-wine vinegar
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. fresh-ground pepper
1/3 c. olive oil
1 tsp. fresh tarragon, minced fine
For the salad:
4 new (red) potatoes
2 c. fresh green beans, trimmed and cut in half
1 head of romaine lettuce
2 hard boiled eggs, quartered into wedges
1 roasted bell pepper, sliced 
4 anchovy fillets, diced (more/less depending on your taste)
2 T. capers, drained
1 c. Nicoise olives, roughly chopped (Kalamata olives are good too)
1 6oz. can of tuna, drained



Prepare an ice-bath (water with ice cubes) in a large bowl. Set aside.

Place potatoes in a medium sauce pan and fill the pan with water to cover the potatoes. Place pan over medium-high heat and bring to a boil. Cook potatoes until easily pierced with a fork, but not so much that they fall apart. Drain potatoes and allow them to cool completely. Once cool, quarter the potatoes or cut them into bite-sized pieces (depending on the size). Set aside.

Fill a medium sauce pan a little over half-way with water (you can use the same one used to cook the potatoes, or run two pots at once) and bring to a boil over medium-high heat. Add green beans to the water and cook 2-3 minutes until al dente and bright green. Remove pan from heat and drain. Immediately transfer the beans to the prepared ice-bath to stop cooking. Set aside.

While the potatoes and beans are cooking, make the dressing. In a mason jar (or glass bowl), combine the vinegar, Dijon, salt, pepper, tarragon and olive oil. With the lid tightly on the mason jar, shake vigorously to combine. (If using a glass bowl, whisk all ingredients until combined and dressing comes together.)

To assemble the salad, chop the head of romaine into bite size pieces and add to a large salad bowl. Drizzle the lettuce with dressing and toss to coat. Top with green beans, potatoes, egg, peppers, capers, olives, and tuna. Drizzle with more dressing if desired.