Tuna Nicoise salad loaded with potatoes, fresh greens, tomatoes, flaky tuna, hard-boiled eggs, sliced radishes, and the most deliciously tangy caper vinaigrette. Perfect for lunches, dinners, or served up at your next dinner party. It has something everyone will love!
This tuna Nicoise recipe is really quite easy to make and packed with so much flavor. So fresh, delicious, and nothing short of awesome. It’s full of all of the things I love tied together with a really addicting lemon caper vinaigrette. This dressing is beyond amazing and can be used on pretty much any other salad as well.
I can still remember the first time I had a tuna Nicoise salad. A well-traveled woman I worked for years ago made this incredible salad for us to eat for lunch. I had never before had a salad that had so many components and flavors. It was so amazingly delicious and different for any other average, boring, everyday salad. It was love at first bite. From then on I have been a huge fan of loaded salads. They are the best!
What you’ll need to make this Tuna Nicoise Salad with Caper Vinaigrette
(links below are the gluten free & celiac safe products I used in this recipe)
- high-quality tuna fillets
- little gem, butter, or romaine lettuce
- green beans
- baby red potatoes
- radishes
- cherry tomatoes
- hard-boiled eggs
- Nicoise or kalamata olives
- olive oil
- champagne vinegar
- lemon juice
- garlic
- shallot
- dijon mustard
- capers
- kosher salt + black pepper
What is a Nicoise salad you might ask?
If you’re not familiar with this classic Nicoise salad let me tell you all about it. A traditional salad that originated in the south of France using ingredients that are commonly found in markets around Nice. There are a few things a Nicoise salad must have – potatoes, tuna, salty olives, and green beans all dressed with olive oil and a squeeze of lemon. Sounds amazing!
When it comes to plating, a traditional Nicoise salad is arranged with each ingredient in a group rather than tossed. It helps make this stunning salad feel extra fancy and a little extra special. It’s truly not like any other salad with its multiple layers of flavors, textures, and so much color.
More delicious gluten free salad recipes you’re sure to love!
- Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing (Gluten Free)
- One Pot Moroccan Chickpea Quinoa Salad (Gluten Free)
- Spicy Cashew Thai Chickpea Broccoli Salad (Gluten Free)
- French Potato Salad with Jammy Eggs (Gluten Free)
If you make this Tuna Nicoise Salad with Caper Vinaigrette, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Tuna Nicoise Salad with Caper Vinaigrette (Gluten Free)
- Yield: 4 Salads
- Cuisine: French
- Diet: Gluten Free
Description
Tuna Nicoise salad loaded with potatoes, fresh greens, tomatoes, flaky tuna, hardboiled eggs, sliced radishes, and the most deliciously tangy caper vinaigrette. Perfect for lunches, dinners, or served up at your next dinner party.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
caper vinaigrette
- ½ cup olive oil
- juice from 1 lemon
- 2 tablespoons champagne vinegar
- 2 tablespoons shallot, minced
- 2 tablespoons capers, rinsed and chopped
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- kosher salt (use code glutenlessapron for 15% off)
- freshly ground black pepper
potatoes
- 8 ounces small baby red potatoes
- 2 tablespoons champagne vinegar
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
tomatoes
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
salad
- 6 cups little gem, butter, or romaine lettuce
- 10 ounces green beans, trimmed
- 6 radishes, thinly sliced
- 4 hard-boiled eggs, cut in half
- ¼ cup nicoise or kalamata olives
- 2 (6.7 ounce jars) high quality tuna fillets in olive oil, drained
Instructions
step 1
Place 4 eggs in a medium-size pot and fill with enough cold water to cover the eggs by 2 inches. Heat on medium-high heat and bring to a full rolling boil. Remove from heat and cover for 10 minutes. Remove eggs from pot and place in a bowl of ice water to cool. Peel and set aside.
step 2
In the same medium-size pot, add potatoes, 2 teaspoons of kosher salt, and enough water to cover the potatoes completely. Bring to a boil and cook for 8 minutes or until fork-tender. Drain and rinse, then cut potatoes in half. Place potatoes in a medium bowl and toss (while still warm) with champagne vinegar, olive oil, salt, and pepper.
step 3
Make the vinaigrette by combining all of the ingredients in a bowl. Whisk to combine.
step 4
In a small bowl, add cherry tomatoes, olive oil, salt, and pepper. Toss to combine.
step 5
Fill a medium bowl with ice water. Set aside. Fill a medium-size pot halfway with water and bring to a boil. Once boiling, add 1 teaspoon of kosher salt and green beans. Blanch until green beans are just tender, about 1 to 2 minutes. Drain green beans and place them in the ice water for a few minutes to stop them from cooking. Drain and set aside.
step 6
To build the salad, divide the lettuce evenly between 4 plates. Add potatoes, green beans, cherry tomatoes, sliced radishes, hardboiled eggs, and olives. Top with flaked tuna and drizzle with the caper vinaigrette.
Notes
Inspired by ‘What’s Gaby Cooking‘
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
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