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Tuna Nicoise Salad with Caper Vinaigrette

Tuna Nicoise Salad with Caper Vinaigrette (Gluten Free)

  • Author: Emily Chave
  • Yield: 4 Salads
  • Cuisine: French
  • Diet: Gluten Free


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.


(links below are the gluten free & celiac safe products I used in this recipe)

caper vinaigrette





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.


Inspired by ‘What’s Gaby Cooking

Keywords: gluten free, salad, tuna, nicoise, caper, vinaigrette, olives