This niçoise with Tuna Tonnato Sauce is a fresh and elegant twist on the classic niçoise salad, bringing together tender baby potatoes, crisp green beans, and soft-boiled eggs for a beautiful mix of textures. A bed of delicate Boston lettuce cradles an array of vibrant vegetables, including sweet cherry tomatoes, peppery radishes, and briny niçoise olives, while fresh basil and scallions add a fragrant, herby finish. The creamy, umami-rich Tuna Tonnato Sauce elevates each bite with its savory depth, balancing perfectly with the brightness of a lemon garnish.
Dr. Blake’s Top Tip: If you like a traditional salad niçoise, you’ll love this version. If you can’t stray away from tradition, use a seared fresh tuna steak instead of the Tuna Tonnato Sauce.
- Yield: 4 servings 1x
Ingredients
Salad Niçoise
1/2 pound (8 ounces) baby potatoes
1/2 pound (8 ounces) haricots verts or thin green beans, trimmed
4 large eggs, soft boiled and cut in half
1 head Boston lettuce, leaves separated
4 ounces cherry tomatoes, cut in half, about a heaping 1/2 cup
4 radishes, thinly sliced
12 niçoise olives, or other variety
2 scallions, sliced
2 sprigs basil, leaves picked, larger leaves torn
Freshly ground black pepper, to taste
1/2 cup Tuna Tonnato Sauce, recipe follows
Lemon wedges, for serving, optional
Tuna Tonnato Sauce
2 large eggs, soft boiled
1 6.7-ounce jar water packed tuna, drained
2 teaspoons capers, rinsed
2 anchovy filets, rinsed
1 garlic clove
1/3 cup fresh squeezed lemon juice
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
Instructions
Salad Niçoise
- Place the potatoes in a medium saucepan and cover with an inch of cold water. Simmer over medium high heat until tender when pierced with a paring knife, about 5 minutes depending on size. Drain and set aside to cool.
- Fill a medium bowl with ice and water, set aside. Bring a medium saucepan filled with 2 inches of water to boil over high heat. Add the green beans and cook until tender, about 4 minutes. Using a spider strainer or small colander, transfer beans to the prepared ice bath to cool. Reserve the saucepan of water. Remove the cooled beans and pat dry, reserving the ice bath.
- Lower the heat to a simmer and gently place the eggs in the saucepan. For jammy eggs, cook for 8 minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water. If you like a firmer yolk, add another minute or two.
- Line a medium platter with the lettuce leaves or divide between 4 serving plates. Arrange the potatoes, haricots verts, eggs, tomatoes, radish and olives on top of the greens. Sprinkle with scallions, basil leaves, and black pepper. Drizzle with the Tuna Tonnato Sauce or serve on the side. Garnish with lemon wedges, if desired.
Tuna Tonnato Sauce:
- Gently place eggs in simmering water to cover by an inch. Cook eggs for 7 ½ minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water.
- Using a food processor or blender, pulse the eggs, tuna, capers, anchovies, garlic and lemon juice until combined. Scrape down the side of the machine with a rubber spatula and season with black pepper. While the machine is running on low, slowly add the olive oil through the feed tube. Store refrigerated in an airtight container.
Notes
Sources of Potassium
214 mg ½ pound (8 ounces) baby potatoes
90 mg ½ pound (8 ounces) haricots verts or thin green beans, trimmed
76 mg 4 large eggs, soft boiled and cut in half
63 mg ½ cup Tuna Tonnato Sauce, recipe follows
Sodium Information
194 mg ½ cup Tuna Tonnato Sauce, recipe follows
137 mg ½ pound (8 ounces) baby potatoes
88 mg 12 niçoise olives, or other variety
62 mg 4 large eggs, soft boiled and cut in half
*Nutrition information is of both the salad and tuna tonnato sauce
