Salads · French · 35 min
Tuna Salad Nicoise with Lemon-Caper Vinaigrette
- 35 min
- 2–6 servings
- 532 kcal / serving
Tuna Salad Nicoise offers a bright mix of vegetables, protein, and a lemony dressing. The combination stays light yet satisfies a weeknight craving with clean flavors and varied textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 tbspcapers
- 1 (6 oz) canchunk light tuna in water
- 2eggs
- ½ pintgrape tomatoes
- ¼ lbgreen beans
- ½ cupKalamata olives, pitted
- ½lemon
- 1 mediumred potato
- ½ headromaine lettuce
- red potatoes
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, parsley flakes, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ pintgrape tomatoes
- ¼ lbgreen beans
- ½lemon
- 1 mediumred potato
- ½ headromaine lettuce
- red potatoes
- lemons
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- 2eggs
Sauces, oils & condiments
- 1 tbspcapers
- ½ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| eggs | 2 | 4 | 6 |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ¼ lb | ½ lb | ¾ lb |
| Kalamata olives, pitted | ½ cup | 1 cup | 1 ½ cups |
| lemon | ½ | 1 | 1 ½ |
| red potato | 1 medium | 2 medium | 3 medium |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Set a small pot to boil and place the potato and eggs in with enough water to cover. Simmer until the potato is tender when pierced and the eggs are cooked to your liking, then drain and cool.
- In a medium pot, bring water to a boil.
- Add trimmed green beans to the boiling water and cook until bright green, 2–3 minutes. Drain and rinse under cold water.
- Whisk together lemon juice, olive oil, Dijon mustard, parsley flakes, salt, and pepper in a small bowl. Stir in the capers and set the vinaigrette aside.
- Wash and dry the romaine, then cut into 1-inch wide strips. Halve the grape tomatoes.
- Measure the olives and drain the tuna.
- Chill the eggs briefly, then peel and quarter them.
- Drain and flake the tuna and set aside with the vegetables and olives.
- Arrange lettuce, warm potato, tomatoes, eggs, tuna, and olives on plates. Spoon over the lemon-caper vinaigrette and serve.
Two tips
- Prep potatoes and eggs ahead, refrigerate, and finish cooking just before serving.
- Serve with crusty bread or a simple green salad on the side for extra texture.
Nutrition per serving
- Calories
- 532 kcal
- Protein
- 23 g
- Carbs
- 33 g
- Fat
- 36 g
- Fiber
- 8 g
- Sodium
- 828 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.