Tuna Nicoise Salad

A fresh take on the classic Tuna Nicoise Salad with a slightly spicy parsley and mustard dressing. 
Course Main Course
Cuisine French
Keyword Salad nicoise, Tuna salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Calories 405kcal
Author Christel Oerum


  • 4 oz. ahi tuna steak
  • 1 whole egg
  • 3 oz. baby spinach (2 cups)
  • 2 oz. green beans
  • oz. broccoli
  • ½ red bell pepper
  • oz. cucumber
  • 1 radish
  • 3 large black olives
  • Handful of parsley
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • ½ tsp. Dijon mustard
  • ½ tsp. pepper


  • Boil the egg and set it aside to cool.
  • Steam broccoli and beans and set aside (2-3 minutes in the microwave with a little water does the trick or 3 minutes in a pot of boiling water).
  • Season the tuna with pepper on all sides and cook it in a pan with a little oil on high heat for 2 minutes on each side.
  • Put the cleaned spinach into the bowl or plate you want to serve the salad in.
  • Cut bell pepper, cucumber, and egg into dice-sized pieces and add to the spinach.
  • Cut the radish into slices and add together with the broccoli, beans, and olives.
  • Slice the tuna and add to the salad.
  • Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper.
  • Chop the parsley and add it to the vinaigrette.
  • Use a spoon to drizzle the vinaigrette over the salad or use it as a dipping sauce.


Calories: 405kcal | Carbohydrates: 18.4g | Protein: 39g | Fat: 13.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5g | Cholesterol: 235mg | Sodium: 586.1mg | Potassium: 1250.3mg | Fiber: 6.2g | Sugar: 8.4g | Vitamin A: 192% | Vitamin C: 299% | Calcium: 13.5% | Iron: 19.4%