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Fresh Nicoise-Style Tuna Salad Recipe with White Beans and Olives

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A quick and easy Nicoise-style tuna salad combining white beans, olives, and fresh vegetables, perfect for a light and satisfying summer meal.

Ingredients

Scale
  • 1 (5 oz/140 g) can of high-quality tuna in olive oil, drained (reserve a little oil for dressing)
  • 1 cup (165 g) cooked white beans, such as cannellini or Great Northern, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) pitted Kalamata olives, halved
  • 1 small cucumber, sliced and quartered
  • 1/4 cup (15 g) thinly sliced red onion (optional)
  • 2 cups (60 g) mixed salad greens or baby arugula
  • 3 tablespoons extra virgin olive oil (use reserved tuna oil if possible)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: a squeeze of fresh lemon juice
  • Optional garnish: fresh parsley or basil leaves, roughly chopped
  • Optional garnish: a sprinkle of capers

Instructions

  1. Wash and dry the salad greens, then place them in a large mixing bowl.
  2. Halve the cherry tomatoes, slice and quarter the cucumber, thinly slice the red onion, and add all to the bowl.
  3. Drain and rinse the white beans under cold water, then pat dry with a paper towel.
  4. Pit and halve the olives, then add them to the salad bowl.
  5. Gently flake the tuna into bite-sized chunks with a fork and add to the bowl.
  6. In a small bowl or jar, combine reserved tuna oil (if saved), extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk until emulsified. Add lemon juice if desired.
  7. Pour the dressing over the salad ingredients and gently toss using salad tongs or two large spoons to coat evenly without mashing the beans or tuna.
  8. Sprinkle with fresh parsley or basil and capers if using. Serve immediately or chill for 15 minutes to let flavors meld.

Notes

Use high-quality canned tuna like Wild Planet or Ortiz for best flavor. Be gentle when tossing to avoid mashing beans and tuna. Dressing emulsification is key for flavor balance. Salad is best served chilled or at room temperature. Leftovers keep well refrigerated for up to two days. For vegan version, omit tuna and add extra beans or roasted chickpeas.

Nutrition

Keywords: Nicoise salad, tuna salad, white beans, olives, summer salad, quick salad, healthy salad, gluten-free, easy recipe

Find it online: https://atomicbite.com/fresh-nicoise-style-tuna-salad-recipe-with-white-beans-and-olives-easy-and-perfect-for-summer/