Light Tuna Nicoise Salad

Light Tuna Nicoise Salad

This light and easy version of a classic tuna nicoise salad uses basic pantry staples and takes very little time to put together. Make sure you use really good-quality tuna chunks packed in olive oil; the kind that comes in water can taste a bit bland. This is a delicious and light summer salad that you’ll  love.

Light Tuna Nicoise Salad

Course: Lunch, Salad
Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes



  • 1 12-oz. can tuna chunks, packed in olive oil
  • 2 cups butter lettuce
  • 2 cups arugula
  • 1 cup baby spinach
  • 2 large tomatoes
  • 1 red onion
  • 4 eggs
  • ½ cup black olives, halved
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste


  1. Hard-boil the eggs by following the instructions in our Avocado Toast with Eggs and Sesame Seeds.
  2. Wash and dry the salad leaves using your Indy Chef salad spinner.
  3. Chop the tomatoes and red onion.
  4. Once the eggs are cool enough to handle, peel and quarter them using your egg slicer.
  5. Whisk the mustard, olive oil, and cider vinegar in a small bowl. Season your dressing with a fat pinch of salt and pepper.
  6. Layer the salad leaves in a large bowl, followed by the tomatoes, onions, olives, eggs, and tuna chunks. Pour over the mustard dressing and gently toss. Enjoy!

Recipe Notes:

Tip: For a heartier nicoise salad, add in some boiled and quartered potatoes and steamed green beans.

You can check out our Indy Chef Salad Spinner and Egg Slicer.


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