Tuna Niçoise Salad

Recipe by Jaclyn Irwin






Serves 04

If you love a classic niçoise salad, I think you’ll also love this version that uses a fresh, herby basil dressing. It’s a light and summery spring salad that has a lot of depth to it which will help keep you feeling full.


  1. 1

    Bring a large pot of water to a boil. Once boiling, add the potatoes and boil until fork tender, about 15 minutes. Remove the potatoes with a slotted spoon and set aside.

  2. 2

    Set a large bowl aside with ice cold water and ice cubes.

  3. 3

    In the same pot of water, reduce the heat to a low boil and gently add the eggs using a slotted spoon. Simmer for seven and a half minutes (for an egg that is still a little jammy) and immediately remove the eggs and place in the ice bath.

  4. 4

    In the same pot of water, add the green beans and blanch for one minute, then remove and add to the ice bath with the eggs.

  5. 5

    In a food processor, combine the mayonnaise, basil, anchovies, lemon juice and salt and blend until smooth. Set aside.

  6. 6

    Peel and slice the eggs in half.

  7. 7

    Place the arugula on a large platter and top with tomatoes, radishes, tuna, potatoes, sliced eggs and green beans. Drizzle the dressing over top and serve immediately. Enjoy!

  8. 8

    Substitutions: No tuna: use salmon. No basil: use another herb such as parsley or cilantro. No anchovies: omit.

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