Tuna Niçoise à l'Espagnole

Lunch / Dinner

Tuna Niçoise à l'Espagnole

The French mainstay, tuna Niçoise, shifts cultural allegiance in this Spanish-inspired version. Sherry vinegar and anchovies form the base of the vinaigrette, while smoked paprika adds depth and richness.


6 servings (2 cups vinaigrette)

Total Time

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Drain oil from 3 cans of tuna into a measuring cup; transfer tuna to a bowl. Add olive oil to measuring cup to yield 1 cup total oil; whisk in vinegar, Dijon, honey, scallion whites, garlic, anchovies, and smoked paprika. Season vinaigrette with salt and pepper.

Gently toss tuna with ¼ cup vinaigrette.

Meanwhile, cook potatoes in a pan of boiling salted water until fork-tender, about 12 minutes; transfer to a bowl using a slotted spoon and toss with ¼ cup vinaigrette.

Add green beans to same pan of boiling salted water and cook until crisp-tender, about 3 minutes; transfer to an ice water bath to stop the cooking, then drain and pat dry. Toss green beans with ¼ cup vinaigrette. Toss tomatoes with ¼ vinaigrette. Quarter eggs.

Divide components among plates; top with scallion greens and serve with remaining 1 cup vinaigrette.

Nutritional Facts

Nutritional Facts

Per serving + 1 Tbsp. vinaigrette

Calories: 534

% Daily Value*

Total Fat 35g 53%

Saturated Fat 6g 30%

Cholesterol 137mg 45%

Sodium 496mg 20%

Carbs 32g 10%

Protein 27g

*Percent Daily Values are based on a 2,000 calorie diet.

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