Canned Tuna Nicoise

Canned Tuna Nicoise

The most photograph friendly salad there ever was. Who needs fresh tuna when you have canned? Blue Harbor Wild Albacore Tuna is sustainably caught and MSC certified – you know you are eating 100% sustainable and traceable fish from populations that will remain productive and healthy for generations to come. Use your heart with this recipe and serve a crowd!
Servings 4


  • 3 cans Blue Harbor Wild Albacore Tuna
  • 3 tbsp of my everyday dressing
  • 2 heads butter, Boston, or little gem lettuce or a mix (approx. 4 cups)
  • 1 cup green beans blanched
  • 8 small red potatoes boiled and cooked
  • 3 6-minute jammy hard boiled eggs
  • 1 cup grape tomatoes halved
  • 3 Persian cucumbers sliced lengthwise using a mandolin
  • 1-2 avocados halved and cut into slices
  • 1/4 cup red onion sliced thin
  • 1/3 cup kalamata olives
  • 1/4 cup dill roughly chopped
  • small handful Caper berries halved
  • 1/3 cup more of Everyday dressing to dress the rest of the salad


  • There is only a little to this except just some beautiful assembly and arranging.
  • Start by making a batch of my everyday dressing – heavy on the dill! (linked above in the ingredient list)
  • Open and drain your tuna, pour a tbsp of the dressing into each can, and let it marinate while you assemble the salad.
  • The first step is to prep everything: wash and dry the lettuce, blanch the green beans, boil and strain the potatoes, hard boil the eggs, halve the tomatoes, thinly mandolin slice the cucumber + onion, strain the kalamata olives and give them a rough chop, slice the caper berries in half, de-pit and slice the avocado, coarse chop the dill.
  • Once everything is fully prepped it makes it easier to imagine what the larger salad will look like — Now assemble!
  • I love separating everything into its little sections, but you can layer it and have fun – use your heart and make it pretty!!!
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