Jamie Oliver Tuna Niçoise Salad Recipe

This Jamie Oliver Tuna Niçoise Salad is a vibrant, protein-packed dish that’s both healthy and hearty. With tender green beans, soft-boiled eggs, crisp lettuce, olives, potatoes, and chunks of quality tuna, all tossed in a punchy vinaigrette, this French-inspired salad is ideal for lunch or a light dinner. It’s colorful, full of texture, and loaded with Mediterranean flavors.

What is Jamie Oliver’s Tuna Niçoise Salad?

Jamie Oliver’s version of the Niçoise Salad is a modern spin on the French classic. It includes flaked tuna, boiled new potatoes, green beans, lettuce, cherry tomatoes, hard- or soft-boiled eggs, and olives, all brought together with a homemade vinaigrette. It’s a well-balanced dish that offers lean protein, fiber, and healthy fats.

Other Popular Salad Recipes

• Jamie Oliver’s Greek Salad
• Mary Berry Caesar Salad
• Jamie Oliver Chicken Caesar Salad
• Jamie Oliver Cucumber Salad
• Jamie Oliver’s Asian Noodle Salad

Why You Should Try This Recipe

• High in Protein and Fiber – Great for a filling, balanced meal
• Fresh and Colorful – Visually appealing and satisfying
• Ideal for Meal Prep – Components can be made ahead
• Classic Flavors, Jamie’s Way – With simple enhancements
• Easy to Customize – Add anchovies, swap tuna types, or go veggie

Ingredients Needed to Make Jamie Oliver Tuna Niçoise Salad

For the salad:

• New Potatoes (300g / 10 oz, halved if large)
• Green Beans (150g / 5 oz, trimmed)
• Free-Range Eggs (2–4, depending on preference)
• Romaine Lettuce or Mixed Leaves (1 small head, chopped)
• Cherry Tomatoes (1 cup, halved)
• Tuna (1 tin or 1 fresh tuna steak, seared and sliced)
• Black Olives (a handful, pitted – preferably Niçoise or Kalamata)
• Red Onion (½, finely sliced – optional)
• Fresh Parsley or Basil (for garnish)

For the dressing:

• Extra Virgin Olive Oil (3 tbsp)
• Red Wine Vinegar or Lemon Juice (1 tbsp)
• Dijon Mustard (1 tsp)
• Garlic (1 small clove, minced)
• Salt and Black Pepper (to taste)

Equipment Needed

• Saucepan
• Large salad bowl
• Small mixing bowl for dressing
• Whisk or fork
• Serving platter or plates

Instructions to Make Jamie Oliver Tuna Niçoise Salad

Step 1: Boil the potatoes and eggs

Place new potatoes in salted boiling water and cook for 12–15 minutes until tender. In the last 6–8 minutes, carefully lower in the eggs. Remove eggs and potatoes, rinse under cold water. Peel eggs once cool and cut in halves or quarters.

Step 2: Blanch the green beans

In the same water, boil the green beans for 2–3 minutes until just tender. Drain and rinse under cold water to stop cooking.

Step 3: Make the dressing

Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl.

Step 4: Assemble the salad

In a large bowl or platter, layer the lettuce, potatoes, green beans, cherry tomatoes, olives, and sliced eggs. Add the flaked tuna or seared slices on top.

Step 5: Dress and serve

Drizzle the vinaigrette over the salad and garnish with fresh herbs. Serve immediately, warm or chilled.

What Goes Well With Jamie Oliver Tuna Niçoise Salad

• Crusty French Bread or Baguette – For dipping in the vinaigrette
• Chilled Rosé or White Wine – A light and refreshing pairing
• Herb-Crusted Chicken – For an alternative protein option
• Grilled Vegetables – Zucchini, bell peppers, or asparagus
• Roasted Garlic Aioli – For a creamy touch
• Lemon-Infused Sparkling Water – Keeps the meal light and fresh

Expert Tips for the Best Niçoise Salad

• Use Good-Quality Tuna – Either line-caught in oil or fresh, seared steak
• Don’t Overcook the Eggs – Soft or jammy centers work best
• Chill the Ingredients Before Serving – For a refreshing result
• Toss Gently – To maintain texture and presentation
• Customize to Your Taste – Add anchovies or capers for brininess

Easy Variations of Jamie Oliver’s Tuna Niçoise Salad

• Swap Tuna for Salmon or Grilled Chicken – Keeps it fresh
• Make It Vegetarian – Omit tuna and add chickpeas or white beans
• Add Avocado – Creamy and nutrient-rich
• Use Mixed Baby Greens – For more texture and color
• Add Roasted Bell Peppers – For a smoky-sweet element

Best Practices to Store Leftovers

• Refrigerate in Airtight Container – Best eaten within 24 hours
• Store Dressing Separately – Prevents sogginess
• Keep Eggs and Tuna on Top – For easier reheating or serving
• Not Ideal for Freezing – Fresh produce won’t thaw well
• Refresh with Extra Dressing – Brighten before serving again

Nutrition Value (per serving, based on 2 servings)

• Calories: ~420
• Protein: ~30g
• Fat: ~24g
• Carbohydrates: ~20g
• Fiber: ~5g

FAQs

Can I use canned tuna for Niçoise salad?

Yes. Jamie often uses good-quality canned tuna in olive oil. It’s convenient, flavorful, and blends well with the other ingredients.

Can I make Tuna Niçoise Salad ahead of time?

Yes. You can prepare all components ahead and store them separately. Assemble just before serving and keep the dressing on the side to maintain freshness.

What’s the best dressing for Tuna Niçoise Salad?

A simple vinaigrette made with olive oil, vinegar or lemon juice, Dijon mustard, and garlic works perfectly. It adds a sharp and tangy flavor that complements the richness of the tuna and eggs.

Should the eggs be soft or hard-boiled?

Both work, but Jamie often prefers soft- or medium-boiled eggs with slightly jammy yolks for added texture and richness.

Final Words

Jamie Oliver’s Tuna Niçoise Salad is a wholesome, bold, and satisfying dish that brings a taste of the Mediterranean to your table. It’s easy to prepare, full of clean ingredients, and ideal for lunch, dinner, or entertaining.

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