Gordon Ramsay Tuna Nicoise Salad Recipe

This delicious Tuna Niçoise Salad, inspired by Gordon Ramsay, is a quick and easy dish perfect for any occasion. Packed with fresh, nutritious ingredients like tender green beans, creamy soft-boiled eggs, and oil-packed tuna, it’s a vibrant, flavorful meal that’s customizable with your favorite pickled toppings. Perfect for a light lunch or dinner!

Ingredients Needed:

For the Dressing:

• 180ml extra-virgin olive oil
• 60ml fresh lemon juice or white wine vinegar
• 2 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

For the Salad:

• 450g green beans, trimmed, and/or baby potatoes, halved if large
• 6 jammy soft-boiled eggs, chilled
• 480g thinly sliced seedless cucumbers
• 3 cups oil-packed tuna
• Olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny ingredients (for serving)
• Flaky sea salt (for serving)

How To Make Tuna Nicoise Salad Recipe?

1. Prepare the Dressing: Whisk together 180ml (¾ cup) extra-virgin olive oil, 60ml (¼ cup) fresh lemon juice (or white wine vinegar), 2 tbsp Dijon mustard, 1 tsp honey, 1 tsp freshly ground black pepper, and 1 tsp kosher salt in a medium bowl. Set the dressing aside.
2. Cook the Green Beans and Potatoes: Bring a medium pot of salted water to a boil. Add 450g (1 lb) green beans and/or halved baby potatoes to the water. Cook the green beans for 2-4 minutes and the potatoes for 10-15 minutes, or until tender. Using a slotted spoon, transfer the vegetables to a bowl of iced water to chill for about 3 minutes. Once chilled, pat dry with paper towels.
3. Assemble the Salad:O On a large platter, arrange the chilled, halved soft-boiled eggs, cooked green beans and/or potatoes, thinly sliced cucumbers, and oil-packed tuna. Add olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny ingredients as preferred.
4. Finish and Serve: Sprinkle the salad with flaky sea salt and drizzle with the reserved dressing. Serve with the remaining dressing on the side.

Recipe Tips:

• Use fresh ingredients: Fresh green beans, cucumbers, and eggs make the salad taste better. Choose the freshest you can find.
• Perfectly boil the eggs: Cook the eggs for 7-8 minutes for a jammy center, then cool in ice water to stop further cooking.
• Chill the vegetables: After boiling, chill the green beans and potatoes in ice water to keep them crisp and colorful. Pat dry before using.
• Customize the toppings: Swap olives, capers, or anchovies for your favorite pickled foods.
• Make extra dressing: The dressing can be stored for up to 3 days. Save some for later meals.

How To Store  Leftovers?

• Refrigerate: Allow the leftover salad to cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 342 kcal
• Total Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 204mg
• Sodium: 1378mg
• Potassium: 0mg
• Total Carbohydrate: 22g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 20g