Nicoise-Style Tuna Salad With White Beans & Olives Recipe -
Nicoise-Style Tuna Salad With White Beans & Olives Recipe

Nicoise-Style Tuna Salad With White Beans & Olives

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"For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices."

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Original recipe makes 4 servings Change Servings


  1. Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.
  2. Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.
  3. Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2005

Fresh and lemon-y, the zest makes this salad sing. I tweaked the recipe a bit, (real kalamata olives, citrus-infused olive oil, more seasonings.) As I was taking it to a buffet for a large crowd, I bulked up the bowl by adding some green peas, roma tomatoes and a can of artichoke hearts. A scant cup of leftovers made a nice lunch the following day. A great addition to my salad repertoire.

Most Helpful Critical Review
Apr 08, 2012

Too many canned items that go un-cooked that left a weird taste. It had a nice combination of flavors from the other ingredients, but it's just not a winner in our book.

Jan 09, 2006

Great recipe. Tastes just like the nicoise salad from a restaurant that I love. I used kalamata olives instead, and left out the eggs and green beans. Served over mixed greens instead -- was super easy. Also, after an initial tasting, added a little more oregano and lemon zest.

Jan 03, 2006

It was ok. I did not like green beans in this salad. To my taste they were overhelming.

Feb 01, 2011

Solid salad. I didn't use green beans, but served it over salad greens and cut up red and yellow peppers, halved grape tomatoes, and threw in some capers and anchovies. Pretty and VERY filling.

May 03, 2010

This is a good recipe, since I love salade nicoise. I would suggest one improvement: marinate the cooked green beans in some of the salad dressing for a few hours before making the salad. Then they will taste like part of the salad rather than cold beans added to it.

Jun 25, 2007

Instead of tuna, I used leftover grilled salmon, leftover steamed green beans and I added a couple leftover baby red potatoes, quartered. Also perked up the dressing a bit with more lemon, garlic and a little dijon mustard. YUM!!!

May 20, 2009

Excellent salad! Easy to put together, healthy and perfect for lunch or a light supper. What more do you want? Great served with fresh green beans from the garden. Another winner from Pam Anderson!


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  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 623 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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