The Fanciest a Can of Tuna Has Ever Felt
This 30 minute Niçoise Salad with lemon garlic dressing is fancy, French and affordable. I used to have an irrational fear of canned tuna but this recipe takes it to a level of deliciousness I can’t deny. Now I find myself making this recipe at least once a week; such is life. My tastebuds have changed a lot in the last 10 years and I’m kinda digging it.
Seriously, make this recipe once and you’ll quickly finding yourself craving it. The freshness of the green beans, tomatoes and spinach paired with the briny olives, creamy soft boiled eggs and rich dressing is truly the fanciest a can of tuna has ever felt.
Lemon Garlic Dressing
As usual, the dressing is a major player in this salad. This particular lemon garlic dressing is a play on one of my favorite balsamic-dijon vinaigrettes. In this recipe I’ve swapped out the balsamic vinegar for lemon juice because it’s almost summer and I’m using lemon in basically everything.
Check out my recipe video:
Do You Really Need An Immersion Blender?
No. You do not need an immersion blender. This dressing can be made just fine in a normal, counter top blender. If you really don’t have time for any kind of kitchen appliance, mince or grate the garlic and whisk the dressing together instead. Make it work for you!
All that said, I love my immersion blender dearly. It’s so easy to whip out and to clean. Bonus points if you can find yours at a garage sale for $1 like my dad did.
Here’s the one I have, click the picture to check it out on Amazon:
Before We Get Started…
Click on the allergen tags below to find more allergy friendly recipes like this one!
This recipe does not contain the following allergens:
This 30 minute weeknight meal is fancy, French and affordable. I used to have an irrational fear of canned tuna but this recipe takes it to a level of deliciousness I can’t deny.
For the Salad:
1 tsp olive oil
a pinch of salt and pepper
1 cup green beans
2 soft boiled eggs
4-5 small baked potatoes
1 can albacore tuna
2 cups fresh spinach
1/4 kalamata olives
1/2 cup cherry tomatoes
For the Dressing:
1 clove garlic
1 tsp dijon mustard
3 tbsp lemon juice
a pinch of salt and pepper
2 tbsp olive oil
In a small saucepan, heat olive oil and add in green beans, salt and pepper. Sauté for 5 minutes or until they begin to blister lightly on the outside. Set aside.
Fill a small pot halfway with water and add in your eggs, carefully making sure not to crack them. Boil for 7 minutes, remove and cool. Crack, halve and set aside.
Using a fork, poke holes in the potatoes and microwave on the baked potato setting (time will depend on the size of the potatoes.) Halve the potatoes and set aside.
In a large salad bowl arrange the spinach, olives, tomatoes, potatoes, eggs, green beans and drained tuna.
In a small bowl combine all ingredients for the dressing and blend with an immersion blender. Blend until smooth and light yellow in color. Drizzle over the salad and enjoy!
If you don’t have an immersion blender, simply make the dressing in a countertop blender.
Keywords: Niçoise Salad
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