What is a French salad with tuna called?

A French salad with tuna is commonly referred to as Salade Niçoise . Originating from the city of Nice in southern France, this salad traditionally includes tomatoes, olives, hard-boiled eggs, and either anchovies or tuna. The version featuring canned tuna in oil has become internationally popular and widely accepted as a delicious variation of the original.

What is a famous salad in France?

Salade Niçoise is arguably the most famous salad in France. Known for its Mediterranean ingredients and artistic presentation, it has been a staple in French cuisine for over a century. Other well-known French salads include Salade Lyonnaise , which features poached eggs and lardons, but Niçoise remains the most iconic, especially in coastal and international interpretations.

What are the ingredients of a Nicoise salad?

Traditional Nicoise salads include ripe tomatoes, boiled eggs, Niçoise olives, and anchovies. Over time, the salad has evolved to feature ingredients like baby potatoes, green beans, and canned tuna, making it heartier and more accessible. A Dijon-spiked vinaigrette typically ties everything together, creating a balance of tanginess, saltiness, and richness that defines the dish.

Why is it called a Niçoise salad?

The term “Niçoise” refers to Nice, a coastal city in the Provence-Alpes-Côte d’Azur region of France. The ingredients used in the salad reflect the produce and seafood commonly found in that region. Calling it “Niçoise” pays homage to its Mediterranean origins and highlights its role as a cultural symbol of southern French cuisine.

French Salad with Tuna: A Vibrant Twist on a Classic Favorite

Description

French salad with tuna bursts with flavor—baby potatoes, eggs, olives, tuna, and lemon dressing in one iconic dish.

Ingredients

- 8 small baby potatoes
- 4 oz green beans, trimmed
- 2 medium tomatoes, cut into wedges
- 2 cups chopped romaine lettuce
- 3 hard-boiled eggs, peeled and quartered
- ¾ cup black olives (unpitied preferred)
- 10 oz canned chunk tuna in oil, drained

For the Lemon Dressing:

- 1½ tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 small garlic clove, finely minced
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard
- A pinch of black pepper

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Instructions

Make the Dressing: In a jar or bowl, combine the lemon juice, olive oil, garlic, salt, mustard, and pepper. Shake or whisk until well blended.
Cook the Potatoes: Boil baby potatoes until tender. Drain and let cool completely. Slice in halves.
Blanch the Green Beans: Boil green beans briefly until just tender. Drain and immediately rinse under cold water to stop cooking. Pat dry.
Assemble the Salad: On a large serving plate, spread the romaine lettuce. Arrange potatoes, green beans, tomato wedges, eggs, olives, and tuna chunks on top.
Dress and Serve: Drizzle with the lemon dressing just before serving.