Tuna Nicoise Salad Bowl

We blog about this recipe here.

Tuna Nicoise Salad Bowl

This a non-traditional approach to the classic recipe, but it works.  A delicious and beautiful salad bowl!  Serve with some French bread and dinner is done. Omit the anchovies from the dressing and the tuna from the salad and you’ve got vegetarian – and it’s still yummy.


  • 1 clove garlic, minced
  • 1/2 tsp Dijon mustard
  • 2 anchovy fillets, minced
  • 2 T lemon juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/3 c olive oil

Whisk all the dressing ingredients until combined.


  • 4 medium Yukon Gold potatoes, boiled in heavily salted water and lightly mashed
  • 1/2 lb of string beans, cooked just until tender, blanched, and cut into 1 1/2″ pieces
  • 10 cherry tomatoes, halved or quartered
  • 1/4 c sliced black olives, preferably Nicoise (optional; we usually omit them)
  • 2 T minced shallots – or minced red onion
  • 1 T capers
  • 10 basil leaves, slivered
  • 1 4.5 oz can or 6.7 oz jar of oil-packed tuna, drained and broken into pieces
  • Arugula or other greens to serve the salad on (optional)
  • 2-3 eggs, hard-boiled and quartered lengthwise

If you’re using greens, line your bowl (individual or serving bowl) with them.  Then toss the smashed potatoes with a tablespoon or so of dressing and add them to the bowl.  Next carefully toss the remaining salad ingredients, except the eggs, adding the dressing – and salt and pepper – to taste.  Pile that on top of the potatoes.  Arrange the quartered eggs around the bowl and serve.

The salad will keep a day or so, refrigerated.  It won’t be quite as pretty but will be just as tasty.  Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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