Tuna Nicoise Salad Recipe

Cook potatoes

Place the red bliss potatoes (whole or halved if large) into a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender when pierced with a knife, 12–15 minutes depending on size. Drain and let cool slightly, then slice into 1/2-inch rounds or bite-size chunks.

Hard-boil eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Trim the green beans and bring a separate pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color; drain and pat dry. Julienne the carrots (or use a peeler to make ribbons) and set aside.

In a medium bowl, flake the drained albacore tuna with a fork. Add 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp finely chopped parsley, 1 tsp Dijon mustard (if using), 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Gently mix until combined but still a bit chunky. Taste and adjust seasoning with additional lemon, salt or pepper as desired.

In a large serving bowl or on a platter, arrange the Arcadia blend as the base. Neatly arrange potato slices, blanched green beans, julienned carrots, diced red onion, halved Kalamata olives, and quartered eggs over the greens in sections or distributed evenly.

Spoon the dressed tuna over the salad in portions (either in the center or in several small piles). Drizzle 1 tbsp extra-virgin olive oil over the whole salad and scatter optional capers if using. Finish with a squeeze of lemon wedges and additional sea salt and black pepper to taste.

Serve immediately. If preparing ahead, keep the dressed tuna separate and dress the salad just before serving to maintain crispness (tuna can be mixed up to 4 hours ahead refrigerated).