Recipe

Classic Tuna Niçoise Salad Platter

A composed, French-inspired salad with tuna, baby potatoes, green beans, soft-boiled eggs, olives, tomatoes, and a bold Dijon vinaigrette.

By Matt Campbell

•

4.8

A classic tuna Niçoise salad platter on a large white serving plate with flaky tuna, halved soft-boiled eggs, baby potatoes, crisp green beans, cherry tomatoes, black olives, and a small bowl of Dijon vinaigrette on the side, natural window light, real food photography

Jump to Recipe

If you have ever wanted a salad that eats like a full meal, this is the one. Tuna Niçoise is basically a greatest hits platter: tender potatoes, crisp green beans, jammy eggs, juicy tomatoes, briny olives, and tuna that does not need a lot of fuss to taste like something you would happily pay for.

The vibe here is relaxed but intentional. We are not tossing everything into a bowl and hoping for the best. We are building a big, gorgeous platter where every bite has a plan, and that plan is sharp Dijon vinaigrette and a little salt at the right moments.

Make it for a weeknight dinner, a low-drama brunch, or prep it into a lunch jar that stays crisp. I am giving you both, because some days we plate like we are hosting and other days we eat at our desks like raccoons. Both are valid.

A kitchen counter with prepped ingredients for tuna Niçoise including cooked baby potatoes, blanched green beans, halved soft-boiled eggs, cherry tomatoes, olives, and a jar of Dijon vinaigrette, natural light, real food photography

Why It Works

Balanced textures on purpose: creamy potatoes, crisp green beans, tender tuna, and jammy eggs keep it satisfying.
Dijon vinaigrette that punches up everything: the mustard and vinegar cut through the richness so the salad never feels flat.
Minimal cooking, maximum payoff: you are basically boiling, blanching, and assembling.
Platter or jar: the same ingredients work for a pretty composed dinner and a sturdy lunch box meal.

Pairs Well With

Storage Tips

Best strategy: store components separately if you can. This salad is at its best when the greens and beans stay snappy and the potatoes do not get overly soaked.

Potatoes: refrigerate in an airtight container up to 4 days. They drink flavor, so a little vinaigrette is fine.
Green beans: refrigerate up to 3 days. Pat dry before storing to keep them crisp.
Eggs: refrigerate up to 7 days if hard-cooked and unpeeled. For jammy eggs, aim for 3 days for best texture. If peeled, store in a tightly sealed container.
Vinaigrette: refrigerate up to 1 week. Bring to room temp and shake hard to re-emulsify.
Assembled salad: once dressed, aim to eat within 24 hours for best texture.

Jar version: best within 2 to 3 days for peak tuna and egg vibes. It can last up to 4 days as long as the dressing stays on the bottom and the greens stay on top.

Common Questions

Is Niçoise salad supposed to be made with seared tuna or canned tuna?

These days, you will see both all over the place. Many restaurants go for seared ahi, while a more classic home-friendly approach leans on good canned tuna (and sometimes anchovies). This recipe gives you both options, and the same punchy vinaigrette works with either.

What kind of tuna should I buy?

For canned, I like solid tuna packed in olive oil for the best texture and flavor. Water-packed works too, just add a small drizzle of olive oil when you flake it so it does not eat dry.

Can I make this ahead for guests?

Yes. Cook the potatoes, beans, and eggs up to a day ahead. Keep everything chilled and assemble right before serving. Dress at the last second so nothing goes sad.

Do I have to use lettuce?

Nope. Traditional platters sometimes skip leafy greens entirely. If you want more volume, use butter lettuce, romaine, or spring mix.

Can I add anchovies or capers?

Absolutely. Anchovies are a classic Niçoise move. Capers add pop. Add either to taste, especially if you are using milder tuna.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (for potatoes and eggs)
Small pot or same pot reused (for blanching green beans)
Slotted spoon or spider strainer
Mixing bowl
Small jar with lid or whisk (for vinaigrette)
Cutting board and knife
Large platter (for composed serving) or 4 wide-mouth jars (for lunch prep)

Niçoise salad is my go-to when I want to feel like I have my life together without actually doing a ton. It is one of those meals where you can be a little chaotic in the kitchen, boiling eggs while the beans blanch, and it still comes out looking intentional. The first time I made it as a big platter, I realized something dangerous: people think you worked way harder than you did. That is my favorite kind of cooking.

Classic Tuna Niçoise Salad Platter

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

For the Dijon Vinaigrette

3 tbsp Dijon mustard
2 tbsp red wine vinegar (or sherry vinegar)
1 tbsp fresh lemon juice
1 small garlic clove, finely grated or minced
1 tsp honey (optional, helps round the sharpness)
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
6 tbsp extra-virgin olive oil, plus 1 to 2 tbsp more if you want it less bold

For the Salad Platter

1 lb baby potatoes (Yukon gold or red), halved if large
8 oz green beans or haricots verts, trimmed
4 large eggs
6 cups torn butter lettuce or romaine (optional but recommended)
10 to 12 oz tuna, drained and flaked (3 standard 5-oz cans or 2 large 6 to 7-oz cans, preferably packed in olive oil) or 10 to 12 oz seared tuna steak, sliced
1 cup cherry tomatoes, halved
1/2 cup Niçoise olives or Kalamata olives
1 small shallot, thinly sliced (optional)
2 tbsp chopped fresh parsley or basil
Kosher salt and black pepper, to taste

Jar-Prep Lunch Box Version (per 1 jar)

2 to 3 tbsp Dijon vinaigrette
1/2 cup cooked baby potatoes
1/2 cup green beans
1/2 cup cherry tomatoes
1/4 cup olives
1 to 2 hard or jammy eggs, halved
3 to 4 oz tuna
2 cups lettuce or greens (packed lightly)

Instructions

Make the Vinaigrette

In a small jar or bowl, combine Dijon, vinegar, lemon juice, garlic, honey (if using), salt, and pepper.
Slowly whisk in the olive oil until glossy and emulsified. If using a jar, add oil, lid it, and shake like you mean it.
Taste. This vinaigrette is intentionally bold and Dijon-forward. If you want it softer, whisk in 1 to 2 tablespoons more olive oil (or a tiny extra squeeze of lemon for brightness). Adjust salt and pepper to taste.

Cook the Potatoes and Eggs

Bring a medium pot of salted water to a boil. Add potatoes and cook at a steady boil until fork-tender, about 10 to 14 minutes depending on size.
Once the potatoes have been boiling for about 3 to 5 minutes (so they get a head start), gently lower the eggs into the pot using a slotted spoon. This helps prevent cracking and keeps your timing more predictable.
Let the water return to a gentle boil quickly, then start timing the eggs: cook 7 minutes for jammy, 9 minutes for firmer but still tender.
Transfer eggs to an ice bath or cold running water to stop the cooking. Drain potatoes and let them steam-dry for 2 minutes.
While potatoes are warm, toss with 1 to 2 tablespoons vinaigrette and a pinch of salt. This is how you get potatoes that taste like something.

Blanch the Green Beans

Bring the same pot of water back to a boil (or use fresh water). Add green beans and cook until crisp-tender, 2 to 3 minutes for haricots verts, 3 to 4 minutes for thicker beans.
Immediately transfer beans to an ice bath to lock in the green. Drain and pat dry.
Toss beans with 1 to 2 teaspoons vinaigrette and a pinch of salt.

Assemble the Platter

Peel eggs and slice in half.
If using lettuce, spread it across a large platter. Drizzle lightly with vinaigrette.
Arrange potatoes, green beans, tuna, eggs, tomatoes, and olives in sections. Add shallot slices if you like that little bite.
Finish with chopped herbs, black pepper, and a final spoon of vinaigrette over the eggs and tuna. Serve extra vinaigrette on the side for the sauce people.

Optional: Seared Tuna

Pat tuna steak dry. Season with salt and pepper.
Sear in a hot, lightly oiled skillet, about 45 to 90 seconds per side depending on thickness. You want a quick sear and a rare center.
Rest 2 minutes, then slice and add to the platter.

Jar-Prep Lunch Version

Add dressing to the bottom of a wide-mouth jar.
Layer in this order: potatoes, green beans, tomatoes, olives, tuna, eggs.
Top with lettuce or greens. Keep the jar upright in the fridge.
To eat: shake it up, or dump into a bowl and mix like a civilized person.

A wide-mouth glass jar filled with a tuna Niçoise salad lunch prep layered with Dijon vinaigrette at the bottom, potatoes, green beans, tomatoes, olives, tuna, jammy egg halves, and lettuce on top, real food photography

Nutrition information is estimated.

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