Trashy Tuna Niçoise Salad


This is adapted from the Cold Niçoise Salad recipe in Gwyneth Paltrow’s cookbook, “My Father’s Daughter.”  My version is a little less Hollywood A-list-worthy, what with canned tuna and all.  I know this salad would be even more amazing with a seared Ahi tuna steak on top, but some days, ya’ just gotta slum it.


Trashy Tuna Niçoise Salad

INGREDIENTS (serves 4)

6-8 small red, purple or new potatoes

1/3 lb. haricot verts

mixed baby greens

3-4 tomatoes, cut into wedges (best if they are roasted, especially if it’s not tomato season.  Cherry/grape tomatoes are fine, too)

4 cans of tuna in water (1 can per serving, because I like lots of protein!)

1/2 c. oil-cured black olives

4 organic eggs, hard-boiled and cut into wedges

olive oil-packed Spanish anchovies (optional)

Anchovy Vinaigrette


In a large pot, cover potatoes with water and bring to a boil over high heat.  Boil for 20 minutes, or until soft enough to be pierced with a fork or knife.  Drain and let cool.  Slice into halves or quarters. At the same time, bring another pot of water to boil and add haricot verts.  Cook for 2-3 minutes and then pour into a colander, rinsing with cold water or putting them in ice water to stop them from cooking (they should be bright green and crisp).  Let cool.

Arrange mixed greens on a large salad plate.  Top with blanched green beans, tomatoes, and olives, then arrange the potatoes and eggs around the edge.  Place tuna on top and drizzle with 2 Tbs. of Anchovy Vinaigrette.

For extra smelly fishy fabulousness, crisscross 2-3 little anchovy fillets on top.



1 Comment on Trashy Tuna Niçoise Salad

  1. I almost bought her book JUST for this recipe! I bet your trashy version is better. :)

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