Salad Niçoise originated in the Provençal region of France. It’s one of my favorite entrees at my local bistro. But it’s easy to make at home too. And at First for Women, we’re always looking for delicious ways to put a spin on a classic. That’s what inspired this Tuscan Tuna Niçoise recipe. We give the original a taste of Italy! Best of all, it comes together in just 30 minutes.
The salad typically consists of tuna, hard-boiled eggs, potatoes, green beans and olives tossed with Dijon vinaigrette. In keeping with the original, we include the main ingredients. But instead of vinaigrette, we use bottled Caesar dressing jazzed up with fresh thyme and lemon zest. For an extra kick, we toss the ingredients with Tuscan seasoning blend, then add marinated artichoke hearts for a pop of zingy Mediterranean flavor. Give it a try. Then let us know — do you have a favorite dinner salad recipe?
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ lb. new potatoes, quartered
- 1 lb. asparagus and/or green beans, trimmed
- 1 cup creamy Caesar dressing
- 1 Tbs. chopped fresh thyme
- 2 tsp. lemon zest
- 8 cups spring lettuce mix
- 12 oz. cooked tuna
- 2 cups grape tomatoes
- 1 (12 oz.) jar marinated artichoke quarters, drained
- ½ cup pitted black olives
- 1 small red onion, sliced
- ½ Tbs. Tuscan seasoning blend
- 6 hard-boiled eggs, quartered
Instructions
PrintIn pot over high heat, bring to a boil potatoes and enough salted water to cover. Cook 10 min. or until fork-tender, adding asparagus and/or green beans during last 2 min. of cooking. Drain; rinse under cold water until cool.
• In bowl, combine ¾ cup dressing, thyme and lemon zest; set aside. Line platter with lettuce leaves. In separate bowl, toss next 6 ingredients, potato mixture and remaining ¼ cup dressing; arrange over lettuce. Top with eggs. Serve with remaining dressing.
Nutrition
- Calories: 490
- Fat: 33 gram
- Saturated Fat: 6 gram
- Protein: 27 gram
- Carbohydrates: 25 gram
- Fiber: 7 gram
- Cholesterol: 215 mg
- Sugar: 5 gram
- Sodium: 1,010 mg
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