How to make it
6 steps. Take it one step at a time.
Place the potatoes
Place the potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes until tender. Drain and set aside.
20 minIn a separate pot of boiling water, blanch the green beans
In a separate pot of boiling water, blanch the green beans for 3-5 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking, then drain.
5 minBoil the eggs for 9 minutes
Boil the eggs for 9 minutes. Transfer to cold water, peel, and cut into quarters.
9 minMake the vinaigrette
Make the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
Arrange a bed of potatoes and green beans
Arrange a bed of potatoes and green beans on a large platter or individual plates. Top with the flaked tuna, quartered eggs, tomatoes, sliced onion, olives, and anchovies.
Drizzle the dressing generously
Drizzle the dressing generously over the salad and serve immediately.
A little kitchen wisdom
Niçoise olives are small, brownish-black olives from the French Riviera; if unavailable, Kalamata olives are a good substitute. For the best flavor, let the potatoes marinate in a little of the dressing while they are still warm.
