Ina Garten Tuna Salad Niçoise

Ina Garten Tuna Salad Niçoise is made with fresh seared tuna, creamy potatoes, crisp green beans, juicy tomatoes, briny olives, and hard-boiled eggs, all dressed in a tangy vinaigrette. The dish offers a perfect balance of tender, crunchy, and silky textures with a bright, savory flavor. Named after Nice, France, it embodies Mediterranean freshness.

Ingredients:

• 2 fresh tuna steaks (6 oz each)
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• 4 large eggs
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp capers
• ¼ cup fresh basil, chopped

How To Make Ina Garten Tuna Salad Niçoise

1. Bring the eggs to a boil. Put eggs in a pot, add water to cover, and heat until they boil. Simmer for ten minutes.
2. Let the eggs cool. After letting the eggs soak in an ice bath for five minutes, peel and cut them in half.
3. Get the potatoes cooked. For about 12 minutes, or until fork-tender, boil young potatoes in salted water. After draining, allow to cool.
4. The green beans should be blanched. To keep them crisp, submerge them in boiling water for two minutes and then move them to icy water.
5. The tuna should be seared. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the tuna for one to two minutes on each side.
6. Cut the tuna into slices. Slice the tuna into thin strips after letting it rest for a few minutes.
7. Prepare the dressing. Whisk together lemon juice, Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
8. Put the salad together. On a dish, arrange the eggs, green beans, potatoes, tomatoes, olives, and capers. Add the tuna slices.
9. Pour the dressing over it. To ensure that every bite of the salad is bursting with flavor, drizzle it with the zesty vinaigrette.
10. After garnishing, serve. Top with fresh basil, and savor this lovely, revitalizing salad right now!

Ina Garten Tuna Salad Niçoise Recipe Tips:

• Seared Salmon with Niçoise Salad. Replace the salmon with tuna for a richer, butterier version. After patting the salmon dry, season it with salt, pepper, and smoky paprika. In a heated pan with olive oil, sear it for three to four minutes on each side. For added crispiness, roast the potatoes rather than boil them. Add arugula for a spicy bite and leave the classic olives, capers, and tomatoes. Dijon-lemon dressing brings out the strong tastes. The experience is richer and more decadent with this version.
• Vegan Niçoise with Avocado and Chickpeas. Use protein-rich chickpeas in instead of the tuna for a plant-based alternative. For added taste, toss them in sea salt, smoked paprika, and olive oil. For 20 minutes, roast them at 400°F until they are crispy. Replace hard-boiled eggs with slices of creamy avocado. For a somewhat sweet contrast, use roasted sweet potatoes rather than ordinary potatoes. Save the cherry tomatoes, green beans, and olives, and garnish with a zesty lemon-Dijon dressing. This vivid, fresh rendition is full of nutrients and utterly delightful.
• A Hot Asian-Style Niçoise Using Sriracha Tuna. Marinate the tuna in a mixture of Sriracha, sesame oil, and soy sauce to provide strong tastes. Quickly sear it to preserve the interior’s rarity. Use miso paste, rice vinegar, honey, and sesame oil to make a miso-ginger vinaigrette in place of the dressing. For a novel variation, try steamed edamame in place of tiny potatoes. Add some sesame seeds and sliced scallions as garnish. With a crisp, refreshing finish, this fusion-style Niçoise strikes a balance between sour, umami-rich, and spicy flavors.

How To Store & Reheat Leftovers?

1. In The Fridge: Refrigerate the salad in an airtight container for up to two days. Store the dressing separately to maintain freshness. Keep the tuna, eggs, and vegetables in separate compartments to prevent sogginess. Add dressing just before serving for the best texture and flavor.
2. In The Freezer: Freezing is not recommended, as fresh ingredients lose texture. However, you can freeze seared tuna separately for up to one month. Wrap it tightly in plastic wrap, then store it in an airtight container. Thaw in the fridge overnight before using it in a freshly prepared salad.
3. To Reheat: This salad is best enjoyed cold or at room temperature. If warming, reheat only the potatoes and green beans. Microwave them for 30 seconds or briefly sauté them in olive oil. Avoid reheating the tuna, as it can become dry and lose its delicate texture.

Ina Garten Tuna Salad Niçoise Recipe Nutrition Facts

Calories: Approximately 450 per serving
Protein: 40g from fresh tuna and eggs
Total Fat: 22g from olive oil, tuna, and olives
Saturated Fat: 4g mainly from eggs and tuna
Carbohydrates: 30g from baby potatoes and vegetables
Fiber: 6g from green beans, potatoes, and cherry tomatoes
Sugars: 5g naturally from vegetables and dressing
Sodium: 700mg from olives, capers, and dressing
Potassium: 900mg from potatoes, tomatoes, and tuna
Iron: 3mg mainly from tuna and green beans
Calcium: 90mg from eggs and fresh vegetables
Vitamin A: 15% DV from cherry tomatoes and green beans
Vitamin C: 40% DV from lemon juice, tomatoes, and potatoes
Vitamin D: 10% DV from tuna and eggs
Omega-3 Fatty Acids: 1.5g from fresh tuna and olive oil

Try More Recipes:

• Ina Garten Lobster Salad
• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup
• Iceland Tomato Soup Recipe