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Tuna Salad Nicoise

Tuna in olive oil has roughly the same number of calories as other oil-packed tuna. It makes sandwiches and casseroles tastier and is particularly good in any dish that showcases the flavor of the fish itself, such as this salad Nicoise.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • 1 1/2 pounds small red new potatoes, quartered
  • 2 tablespoons olive oil
  • coarse salt and ground pepper
  • 2 pints grape tomatoes
  • 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
  • 1/4 cup Lemon Vinaigrette
  • 2 cans (6 ounces each) tuna in olive oil, drained
  • 1/2 cup pitted Kalamata olives

Directions

  1. Step 1

    Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.

  2. Step 2

    In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

Source
Everyday Food, March 2007

Reviews (2)

  • 28 May, 2012

    I was happy to try a new twist to this classic, but I didn't find roasting the vegetables added anything special to it. I think I prefer the vegetables just boiled and tossed with dressing. I added the classic hard boiled eggs and green beans to make it a bit more hearty. I used my own dressing which was similar, 3:1 olive oil to lemon, made a paste with minced garlic and sea salt, freshly ground pepper, tarragon, dry mustard and grated parmesan. Think I'll stick to the classic but glad to try.

  • 19 Aug, 2008

    Loved the roasted vegetables! I admit to having added whole green beans and anchovies to the salad. (Had to have them.) I also changed the dressing slightly - see comment under 'lemon vinaigrette'.