Mohamed Shili This Ina Garten Tuna Salad Niçoise is prepared using baby potatoes, green beans, eggs, tuna chunks, and truss tomatoes. This classic Tuna Salad Niçoise recipe is a satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ina Garten Tuna Salad Nicoise Ingredients
- 400g baby potatoes, quartered
- 200g green beans, trimmed, halved
- 4 Coles Brand free range eggs
- 425g can Coles Brand tuna chunks in springwater, drained
- 2 truss tomatoes, cut into wedges
- 120g Coles Brand 4 leaf salad mix
- 100g pitted kalamata olives, drained
- 100g feta, from the deli, crumbled
- 1/4 cup Coles Simply Less balsamic dressing
How To Make Ina Garten Tuna Salad Nicoise
- Cook the Potatoes and Beans: Place the quartered baby potatoes into a large saucepan of boiling water. Boil them for about 10 minutes or until they begin to soften. Add the halved green beans to the pot during the last 2-3 minutes of the potatoes cooking. Drain and rinse both under cold water to stop the cooking process, then set aside to cool.
- Prepare the Eggs: In another saucepan, bring water to a boil over high heat. Gently add the eggs, then reduce the heat to medium. Let the eggs simmer for 6-7 minutes for a slightly soft yolk or 9 minutes for a firmer yolk. Remove the eggs with a slotted spoon, place them in a bowl of ice water to cool down quickly. Once cooled, peel and halve them.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, beans, sliced tomatoes, drained tuna, kalamata olives, and crumbled feta. Toss the ingredients gently to mix.
- Dress and Serve: Drizzle the balsamic vinaigrette over the salad and toss again to coat evenly. Arrange the salad on a platter and place the halved eggs on top. Serve immediately for the freshest taste.
Recipe Tips
- Enhance texture: Toss in some toasted pine nuts for a bit of crunch that complements the softness of the potatoes and beans.
- Increase protein: Add a handful of chickpeas to the salad to increase the protein content and make it even more filling.
- Swap the greens: Try arugula instead of mixed salad leaves for a peppery flavor that contrasts nicely with the creamy feta.
- Add color and sweetness: Include some thinly sliced red bell peppers for a vibrant color boost and a sweet crunch.
What To Serve Tuna Salad Nicoise
Serve your hearty Tuna Salad Niçoise with roasted asparagus, garlic-sautéed mushrooms, butter-glazed carrots, steamed artichokes, and a quinoa pilaf for a diverse and satisfying meal.
You can also pair it with a fresh beetroot salad or a chilled gazpacho for lighter side options.
How To Store Leftovers Tuna Salad Nicoise
Place the Tuna Salad Niçoise in an airtight container. It’s best consumed within 2 days as the ingredients are freshest then.
Ensure the salad is cooled before storing, and keep the dressing separate if possible to maintain the best texture.
Frequently Asked Questions
Can I Use Canned Beans Instead of Fresh for the Salad?
Yes, you can use canned green beans if fresh ones aren’t available. Ensure they are drained and rinsed well to remove excess sodium and avoid a mushy texture. Canned beans can be added directly to the salad without additional cooking.
What Type of Tuna Is Best for Tuna Salad Niçoise?
Opt for tuna chunks in spring water for the best results, as they are less oily and hold their shape better in the salad. Avoid using tuna in oil, as it can overpower the other flavors in the dish.
Ina Garten Tuna Salad Nicoise Nutrition Facts
Amount Per Serving
- Calories: 357
- Total Fat: 18 grams
- Cholesterol: 120 mg
- Sodium: 500 mg
- Total Carbohydrates: 25 grams
- Dietary Fiber: 5 grams
- Sugars: 4 grams
- Protein: 28 grams
Try More Ina Garten Recipes:
Ina Garten Tuna Salad Nicoise
Description
This Ina Garten Tuna Salad Niçoise is prepared using baby potatoes, green beans, eggs, tuna chunks, and truss tomatoes. This classic Tuna Salad Niçoise recipe is a satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Potatoes and Beans: Place the quartered baby potatoes into a large saucepan of boiling water. Boil them for about 10 minutes or until they begin to soften. Add the halved green beans to the pot during the last 2-3 minutes of the potatoes cooking. Drain and rinse both under cold water to stop the cooking process, then set aside to cool.
- Prepare the Eggs: In another saucepan, bring water to a boil over high heat. Gently add the eggs, then reduce the heat to medium. Let the eggs simmer for 6-7 minutes for a slightly soft yolk or 9 minutes for a firmer yolk. Remove the eggs with a slotted spoon, place them in a bowl of ice water to cool down quickly. Once cooled, peel and halve them.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, beans, sliced tomatoes, drained tuna, kalamata olives, and crumbled feta. Toss the ingredients gently to mix.
- Dress and Serve: Drizzle the balsamic vinaigrette over the salad and toss again to coat evenly. Arrange the salad on a platter and place the halved eggs on top. Serve immediately for the freshest taste.
