Gordon Ramsay’s Tuna Niçoise Salad Recipe

Make a restaurant-quality Tuna Niçoise salad with this foolproof method. This classic French composed salad features crisp-tender green beans, jammy 7-minute eggs, flaky oil-packed tuna, and a bright Dijon vinaigrette. It’s a perfect light yet satisfying meal, ready in about 45 minutes.

Gordon Ramsay’s Tuna Niçoise Salad Ingredients

For the Salad:

• 450 g / 1 lb baby potatoes (optional), halved if large
• 450 g / 1 lb green beans, trimmed
• 6 large eggs
• 480 g / 1 large seedless cucumber, sliced
• 450 g / 1 lb high-quality oil-packed tuna, drained well
• 80–120 g / ½–¾ cup mixed olives (like Niçoise or Kalamata)
• 6–8 anchovy fillets, drained (optional)
• 2 tbsp / 16 g capers, drained (optional)
• Flaky sea salt, to finish

For the Dijon Vinaigrette:

• 180 ml / ¾ cup extra-virgin olive oil
• 60 ml / ¼ cup lemon juice or white-wine vinegar
• 30 g / 2 tbsp Dijon mustard
• 7 g / 1 tsp honey
• 5 g / 1 tsp kosher salt, plus more to taste
• 2 g / 1 tsp freshly ground black pepper

How To Make Gordon Ramsay’s Tuna Niçoise Salad

1. Make the Vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice (or vinegar), Dijon mustard, honey, salt, and pepper until smooth and emulsified. Set aside.
2. Cook the Vegetables and Eggs:
   • Potatoes: If using, place the potatoes in a pot of cold salted water, bring to a boil, and simmer for 10–15 minutes until tender. Immediately transfer them to an ice bath to cool, then drain and dry well.
   • Green Beans: In a large pot of boiling salted water, blanch the green beans for 2–4 minutes until they are bright green and crisp-tender. Immediately transfer them to an ice bath, then drain and dry very well.
   • Eggs: Bring a pot of water to a boil. Gently lower the eggs into the water and cook for exactly 7 minutes for a perfect jammy yolk. Immediately transfer them to an ice bath, then peel and halve them.
3. Assemble the Platter: On a large serving platter, artfully arrange all the components: the sliced cucumber, cooked potatoes, blanched green beans, large flakes of the drained tuna, and the halved jammy eggs. Scatter the olives, capers, and anchovy fillets (if using) over the top.
4. Dress and Serve: Just before serving, drizzle a generous amount of the vinaigrette over the entire platter. Finish with a sprinkle of flaky sea salt. Serve immediately, with any extra dressing on the side.

Recipe Tips

• The Perfect Jammy Egg: The 7-minute boil followed by an immediate ice bath is the non-negotiable secret to an egg with a fully set white and a luxuriously soft, jam-like yolk. Use a wet knife to slice the eggs cleanly.
• Use High-Quality Tuna: This salad is all about the quality of its simple ingredients. Using a high-quality, oil-packed tuna (preferably in large chunks) will provide a much richer flavor and a more pleasant, flaky texture than water-packed or lower-quality tuna.
• Don’t Overcook the Beans: The goal for the green beans is “crisp-tender.” They should be bright green and have a slight snap to them. The ice bath is crucial as it stops the cooking process instantly, preserving their color and crunch.
• Serve at Room Temperature: For the best flavor, allow the cooked components to come to room temperature, or let the assembled salad sit for about 10 minutes out of the fridge before serving. Cold mutes the flavors of the ingredients and the dressing.

What To Serve With Tuna Niçoise Salad

This is a classic French main course salad that is a complete and satisfying meal on its own. It is perfectly served with:

• A slice of crusty baguette to soak up the dressing and tomato juices.
• A crisp glass of French rosé or Sauvignon Blanc wine.

How To Store Tuna Niçoise Salad

• Best Eaten Fresh: A dressed Niçoise salad is at its absolute best when served immediately.
• Store Components Separately: For make-ahead purposes, you can cook the potatoes, beans, and eggs and make the dressing up to a day in advance. Store each component in a separate airtight container in the refrigerator. Assemble the salad just before serving for the best texture and freshness.

Tuna Niçoise Salad Nutrition Facts

• Serving: 1 serving
• Calories: 750 kcal
• Carbohydrates: 35g
• Protein: 45g
• Fat: 48g
• Saturated Fat: 8g
• Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Roast Pork Loin Recipe
• Gordon Ramsay’s Lasagne Al Forno Recipe
• Gordon Ramsay’s Chicken Cordon Bleu Recipe