This recipe is a healthy adaptation to one of my childhood favorites.  Growing up, there was never a shortage of deli salads (tuna, egg, potato, pasta, etc) in my family’s home.  Today I wanted to showcase a much lighter version of those classics, with a French nicoise twist.

For the tuna, I always try to use a local and sustainably sourced tuna, preferably not canned.  If that option is unavailable to you, try to consume commercially canned tuna 1-2 times per month.

prep time: 30 minutes
servings: 2-3 

egg salad:
1/2 cup crushed red bliss potatoes, skin on
2 hard boiled eggs
1 tablespoon extra virgin olive oil
1 tablespoon minced shallot, or red onion
1 teaspoon dijon mustard
sea salt and pepper to taste

tuna salad:
3-4 oz tuna
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon mayo (optional)
salt and pepper to taste
1/2 cup sliced haricot verts
1 tablespoon minced shallot
1 tablespoon minced kalamata olives

2 kalamata olives
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
1 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon black pepper

4 cups field greens
1/2 cup grape tomatoes, sliced in half


If the potatoes are large, chop them into 2 inch chunks and place them in a small sauce pan of salted boiling water.  Rinse two eggs and carefully spoon them into the boiling water.  After 10 minutes the eggs should be fully cooked and can be placed in a container to cool in the refrigerator.  Once the potatoes are easily pierced by a fork (about 15 minutes), they can be strained and placed in a bowl with olive oil, shallot, mustard, salt and pepper.  Crush the potatoes lightly with a fork, folding the other ingredients in.  Remove the hard boiled eggs and run them under cold water.  Crack the egg at the ends for easier shell removal.  Finely chop them and fold them into the potato salad.  Fully incorporate all ingredients, cover with plastic wrap and place in the refrigerator.

Drain the tuna, flake it with a fork and season with olive oil, lemon, mayo, salt and pepper.  Chop haricot verts in 1/4 inch slices.  Finely mince the shallots, and the kalamata olives.  Fold in beans, shallots and olives to tuna mixture, and incorporate evenly.  Cover with plastic wrap and place in refrigerator.

In a blender combine dressing ingredients and blend on high.  Place 1 cup of mixed greens on a plate and put 1/2 scoop of each salad over the greens.  Slice grape tomatoes lengthwise and place them as desired.  Drizzle 1 tablespoon dressing over greens.


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