Description
Ina Garten’s Tuna Salad Nicoise brings Mediterranean coastal charm to classic salad preparation. Crisp French-inspired ingredients combine with tender tuna, delivering a refreshing meal that elegantly balances protein, vegetables, and delicate vinaigrette for your perfect summer lunch.
Ingredients
Scale
Proteins:
- 4 free range eggs
- 425 grams (15 ounces) tuna chunks in springwater, drained
- 100 grams (3.5 ounces) feta cheese, crumbled
Vegetables and Salad:
- 400 grams (14 ounces) baby potatoes, quartered
- 200 grams (7 ounces) green beans, trimmed, halved
- 2 truss tomatoes, cut into wedges
- 120 grams (4.2 ounces) 4 leaf salad mix
- 100 grams (3.5 ounces) pitted kalamata olives, drained
Dressing:
- ¼ cup balsamic dressing
Instructions
- Prepare the root vegetables by submerging quartered baby potatoes in a large pot of rapidly boiling water. Cook for approximately 10-12 minutes until they reach a tender consistency. During the final 2-3 minutes of potato cooking, introduce the halved green beans. Immediately drain and rinse both vegetables under cold running water to halt the cooking process and preserve their vibrant color and crisp texture.
- Simultaneously, set up a separate saucepan with water for the eggs. Bring the water to a rolling boil, then carefully lower the eggs into the liquid. Reduce heat to a gentle medium and allow eggs to simmer for 6-7 minutes for a soft, creamy yolk or 9 minutes for a fully set yolk. Swiftly transfer eggs to an ice water bath to rapidly cool and prevent further cooking. Once cooled, carefully peel and slice the eggs in half lengthwise.
- In a spacious mixing vessel, combine the cooled potatoes, green beans, ripe tomato slices, drained Mediterranean tuna, briny kalamata olives, and crumbled feta cheese. Use a light hand to fold the ingredients together, ensuring an even distribution without crushing the delicate components.
- Enhance the salad’s flavor profile by drizzling the balsamic vinaigrette across the surface. Gently toss to ensure each ingredient is lightly coated with the tangy dressing. Transfer the composed salad to a serving platter, artfully positioning the halved eggs on top. Serve immediately to maintain optimal temperature and freshness.
Notes
- Transforms traditional Niçoise into a vibrant, protein-packed culinary experience.
- Celebrates fresh Mediterranean ingredients with a modern, flexible approach.
- Delivers restaurant-quality taste in a simple home-kitchen preparation.
- Optimizes meal prep by allowing advanced ingredient chopping and chilling.
- Appeals to health-conscious food lovers seeking balanced, nutritious dishes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 185 mg