This Gordon Ramsay Tuna Nicoise Salad is a fresh and vibrant recipe, which is made with oil-packed tuna and crisp green beans. It’s perfect for a light lunch or healthy dinner, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Tuna Nicoise Salad Recipe Ingredients
For the Dressing:
- 180ml extra-virgin olive oil
- 60ml lemon juice or white wine vinegar
- 2 tbsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- 1 tsp black pepper
For the Salad:
- 450g green beans, trimmed
- 450g baby potatoes (optional)
- 6 soft-boiled eggs
- 480g seedless cucumber, sliced
- 3 cups oil-packed tuna, drained
- Olives, capers, anchovies, and peperoncini, to taste
- Flaky sea salt
How To Make Gordon Ramsay Tuna Nicoise Salad Recipe
- Make the Vinaigrette: In a jar with a tight-fitting lid or a small bowl, combine the extra-virgin olive oil, lemon juice or vinegar, Dijon mustard, honey, kosher salt, and black pepper. Shake or whisk vigorously until the dressing is smooth and emulsified.
- Cook the Vegetables: Bring a pot of salted water to a boil. If using potatoes, boil them for 10–15 minutes until tender. In a separate pot, blanch the green beans for 2–4 minutes until crisp-tender. Immediately transfer both the cooked potatoes and beans to an ice water bath to chill and stop the cooking process. Drain and pat them thoroughly dry.
- Prepare the Eggs: Bring a pot of water to a boil. Gently lower the eggs into the water and cook for 7 minutes for a perfect soft-boiled texture. Immediately transfer them to an ice water bath to chill. Once cooled, peel the eggs and halve them.
- Assemble the Salad: On a large platter, artfully arrange the components. Create separate sections for the drained tuna, chilled green beans, potatoes, cucumber slices, and the pickled items like olives, capers, anchovies, and peperoncini. Place the halved soft-boiled eggs around the platter.
- Dress and Serve: Drizzle a generous amount of the vinaigrette over the entire salad. Sprinkle with flaky sea salt. Serve immediately with extra dressing on the side.
Recipe Tips
- How do you properly season the vegetables? After boiling and chilling the potatoes and green beans, their seasoning gets diluted by the water. It’s important to re-season them with a little salt and a splash of the dressing before arranging them on the platter.
- What’s the best way to get a clean cut on boiled eggs? For a perfect, clean slice without dragging the yolk, dip your knife in hot water and wipe it clean before cutting each egg half.
- Should this salad be served ice-cold? It’s best served at a cool room temperature, not straight from the fridge. Letting the components sit for about 10 minutes allows the flavors to become more pronounced and helps the dressing coat everything better.
- Why use oil-packed tuna? Oil-packed tuna is more flavorful and has a much richer, more succulent texture than tuna packed in water. It’s the traditional and superior choice for a classic Niçoise salad.
What To Serve With Tuna Nicoise Salad
This salad is a complete and satisfying meal on its own, but it pairs beautifully with:
- Crusty French baguette for soaking up the dressing
- A glass of chilled rosé or a crisp Sauvignon Blanc
How To Store Tuna Nicoise Salad
- This salad is best assembled and eaten fresh. The dressed components will not store well.
- Components: You can cook the potatoes, beans, and eggs and make the dressing ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
Tuna Nicoise Salad Nutrition Facts
- Calories: 342kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 18g
- Saturated Fat: 3g
- Sodium: 700mg
- Fiber: 6g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh tuna instead of canned?
Absolutely. For a more elevated version, use fresh tuna steak. Season it with salt and pepper, sear it in a hot pan for 1-2 minutes per side so it’s rare in the center, then slice it and arrange it on the salad.
What are peperoncini?
Peperoncini are a type of mild, sweet Italian chili pepper that are typically pickled. They add a delicious tangy and slightly spicy element to the salad.
Can I make the dressing ahead of time?
Yes, the vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. Just shake or whisk it well before using, as it may separate.
Gordon Ramsay Tuna Nicoise Salad Recipe
Course: SaladsCuisine: FrenchDifficulty: Easy6
servings15
minutes15
minutes342
kcalA fresh, vibrant, and protein-packed Tuna Niçoise Salad that serves as a masterclass in balance, texture, and bold French flavor.
Ingredients
Dressing: 180ml extra-virgin olive oil, 60ml lemon juice, 2 tbsp Dijon mustard, 1 tsp honey, salt, and pepper.
Salad: 450g green beans, 450g baby potatoes, 6 eggs, 480g sliced cucumber, 3 cups oil-packed tuna, olives, capers, anchovies, peperoncini, flaky sea salt.
Directions
- Make the dressing by whisking or shaking all dressing ingredients until smooth.
- Boil potatoes until tender (10-15 mins). Blanch green beans until crisp-tender (2-4 mins). Chill both in an ice bath and dry well.
- Soft-boil the eggs for 7 minutes, then chill in an ice bath, peel, and halve.
- On a large platter, arrange the tuna, chilled beans, potatoes, eggs, cucumber, and all pickled items.
- Drizzle generously with the dressing, sprinkle with flaky sea salt, and serve immediately.
Notes
- After chilling the boiled vegetables, re-season them with salt and a little dressing before plating.
- For a clean cut on the soft-boiled eggs, use a knife dipped in hot water.
- The salad has the best flavor when served at a cool room temperature, not ice-cold.
- Using oil-packed tuna provides a richer flavor and more succulent texture than water-packed.
