French Tuna Salad
Elevate your salad game with this elegant French Tuna Salad, a simple yet sophisticated dish inspired by the classic Niçoise flavors of southern France. Featuring tender olive oil-packed tuna, vibrant baby arugula, crisp green beans, creamy red potatoes, and perfectly cooked eggs, this recipe beautifully balances freshness and heartiness. Tossed or arranged with juicy grape tomatoes, briny Niçoise or Kalamata olives, and tangy capers, it’s finished with a zesty Dijon vinaigrette that ties everything together. Ready in just 30 minutes, this French Tuna Salad is perfect for a light yet satisfying lunch or dinner. Serve it as a composed platter for a stunning presentation or gently toss for a more casual approach. Whether you’re hosting guests or treating yourself, this Mediterranean-inspired dish is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cans (5 ounces each) olive oil-packed tuna
- 3 cups baby arugula
- 1 cup green beans
- 8 pieces small red potatoes
- 1 cup grape tomatoes
- 2 pieces large egg
- 1 cup black olives (Niçoise or Kalamata)
- 2 tablespoons capers
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 piece (small, finely minced) shallot
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a pot of water to boil and add the red potatoes. Cook for about 10–12 minutes, or until tender when pierced with a fork. Remove from the water and set aside to cool.
Using the same pot, blanch the green beans by boiling them for 2–3 minutes until bright green and slightly tender. Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and set aside.
In a small saucepan, place the eggs in cold water and bring to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10 minutes. Transfer the eggs to ice water, then peel and cut them in half.
Cut the cooled potatoes into quarters. Slice the grape tomatoes in half.
In a small bowl, make the vinaigrette by whisking together the Dijon mustard, red wine vinegar, minced shallot, 4 tablespoons of olive oil, salt, and black pepper until emulsified.
In a large serving platter or bowl, arrange the baby arugula as the base. Top with green beans, red potatoes, grape tomatoes, halved eggs, olives, and capers.
Drain the tuna and break it into large chunks, adding it to the salad.
Drizzle the Dijon vinaigrette evenly over the salad and gently toss, if desired, or leave arranged for a composed presentation.
Serve immediately and enjoy your elegant French Tuna Salad.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 24.0 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5991 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
