Green Bean Salad With Nicoise Vinaigrette

Author: Canadian Living

  • Portion size 6 servings


  • 1 lb new red potato (unpeeled)
  • 1 lb green bean trimmed
  • 1 1/2 lb fresh tuna fillet sliced 1/4-inch thick (or 3 cans white tuna packed in water)
  • 5 plum tomatoes cut into sixths
  • 1/2 red onion sliced
  • 4 hard-cooked eggs quartered
  • 1/4 cup (50 ml) red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 teaspoons anchovy paste
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup extra virgin olive oil


Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper. Gradually whisk in oil. Set 2 tablespoons (25 mL) aside.

In pot of boiling salted water, cook potatoes for 10 to 15 minutes or just until tender. Remove with slotted spoon; let cool slightly. Quarter and set aside.

In same pot, cook green beans for 5 to 7 minutes or until tender crisp. Drain; refresh under cold running water.

On greased grill, cook tuna for 3-4 minutes, turning once and basting with reserved dressing. Remove from grill and tent with foil to keep warm.

Assembly: On big serving platter arrange mounds of potatoes, green beans, quarters of tomatoes, eggs, red onion and olives. Fan tuna in centre of plate. Drizzle remaining dressing over top.

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Green Bean Salad With Nicoise Vinaigrette