Description
Ina Garten’s tuna salad nicoise combines classic French coastal ingredients with elegant simplicity. Mediterranean herbs and fresh tuna create a refreshing summer lunch you can savor with friends.
Ingredients
Scale
- 4 eggs (free range)
- 425 g (15 oz) tuna chunks (in springwater, drained)
- 100 g (3.5 oz) feta cheese (crumbled)
- 400 g (14 oz) baby potatoes (quartered)
- 200 g (7 oz) green beans (trimmed, halved)
- 2 truss tomatoes (cut into wedges)
- 120 g (4.2 oz) leaf salad mix
- 100 g (3.5 oz) kalamata olives (pitted, drained)
- ¼ cup balsamic dressing
Instructions
- Vegetable Preparation: Submerge quartered baby potatoes in rapidly boiling water, cooking for 10-12 minutes until tender. Introduce halved green beans during the final 2-3 minutes. Drain and rinse under cold water to preserve color and texture.
- Egg Technique: Boil water and carefully lower eggs, simmering 6-7 minutes for soft yolks or 9 minutes for fully set. Transfer to ice water bath for rapid cooling. Peel and slice eggs lengthwise after cooling.
- Salad Composition: Combine cooled potatoes, green beans, tomato slices, Mediterranean tuna, kalamata olives, and feta cheese in a large mixing bowl. Fold ingredients gently to distribute evenly without damaging delicate components.
- Final Assembly: Drizzle balsamic vinaigrette over the salad, tossing lightly to coat ingredients. Arrange sliced eggs on top of the composed salad. Present immediately to maintain optimal temperature and freshness, creating a vibrant Nicoise-style dish that celebrates Mediterranean flavors.
Notes
- Chill Vegetables Quickly: Immediately rinse potatoes and green beans under cold water to stop cooking, preserving bright color and crisp texture.
- Master Egg Technique: Adjust boiling time between 6-7 minutes for soft, creamy yolks or 9 minutes for fully set yolks, using ice bath to halt cooking instantly.
- Handle Salad Gently: Fold ingredients with a light touch to prevent breaking delicate components like tomatoes and tuna, ensuring even distribution.
- Dress Just Before Serving: Add balsamic vinaigrette right before serving to keep ingredients fresh and prevent soggy texture, maintaining the salad’s vibrant appearance.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 200 mg