French Inspired Salad Nicoise
Salade Niçoise is one of those timeless French classics that has travelled beautifully, finding a place on Canadian tables, especially in Québec where French culinary traditions run deep. Fresh tuna seared rare, or even a can of olive-oil-packed tuna, brings substance to a platter of potatoes, beans, tomatoes, eggs, and olives. With its balance of colour, flavour, and texture, it feels rustic and elegant at once — a dish that shows how Canadian kitchens blend heritage with what’s fresh and local, like BC albacore tuna.
Prep Time: 20 minutes
Total Time: 30 minutes
Serves: 4–6
Ingredients
2 fresh tuna steaks (or 1–2 cans of good-quality tuna in olive oil)
300 g (2 cups) small new potatoes, boiled or roasted until tender
200 g (2 cups) green beans, trimmed and blanched
2–3 hard-boiled eggs, quartered
2 medium ripe tomatoes, cut into wedges
½ red onion, thinly sliced
½ cup black olives (Niçoise olives if possible)
1 tbsp capers, drained
Mixed salad greens or rocket, for serving
Olive oil, for cooking and drizzling
Salt & freshly ground black pepper
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar (or white wine vinegar)
1 tsp Dijon mustard
1 tsp honey (optional)
Salt & pepper, to taste
Method
Cook the potatoes: Boil in salted water until just tender, then drain. For extra flavour, roast with olive oil until golden.
Blanch the beans: Drop into boiling salted water for 2–3 minutes until bright green, then drain and cool under cold water.
Prepare the tuna:
Fresh: Rub with olive oil, season with salt and pepper, then sear in a hot pan or grill for 1–2 minutes per side, leaving the centre slightly pink. Slice into strips.
Canned: Drain well and flake into large chunks.
Make the dressing: Whisk together olive oil, vinegar, Dijon mustard, honey (if using), salt, and pepper until smooth.
Assemble the salad: Arrange greens on a platter or plates. Top with potatoes, beans, tomatoes, onion, olives, and capers. Add tuna and quartered eggs.
Finish: Drizzle with dressing and extra olive oil. Sprinkle with black pepper and serve immediately.
Variations
Québec Style – Pair with crusty baguette or local cheese for a French-Canadian flair.
West Coast Fresh – Use seared BC albacore tuna for a light, local twist.
Pantry Classic – Use canned tuna and jarred olives for a quick version that still feels authentic.
French influence runs deep in Canadian kitchens, carried across the Atlantic in recipes that mingled elegance with practicality. Dishes like salade niçoise remind us of that heritage — simple, balanced, and alive with colour. In Canada, it feels at home on summer tables, where garden beans, potatoes, and eggs meet tuna and olives in a meal that is both rustic and refined, echoing the French tradition of turning fresh ingredients into timeless fare.
Quebec City
