Here’s a modern twist on a French classic: the Tuna Niçoise Bowl—fresh, filling, and elegant with bold Mediterranean flavor. It’s like a mini vacation in a bowl. 🐟🥔🥚
🇫🇷 Tuna Niçoise Bowl
Ingredients:
- 1 can of quality tuna in olive oil (or use seared fresh tuna)
- 1 cup baby potatoes, halved
- 1 cup green beans, trimmed
- 1 hard-boiled egg, halved
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives
- 2–3 cups mixed greens or butter lettuce
- Optional: a few anchovy fillets (for authentic flair)
For the Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- 1 small garlic clove, minced
- Salt & black pepper, to taste
Instructions:
- Cook the Veggies:
- Boil baby potatoes in salted water until fork-tender (10–12 mins). Drain and cool.
- Blanch green beans in boiling water for 2–3 mins, then transfer to an ice bath to keep them crisp and green.
- Make the Dressing:
- Whisk together all vinaigrette ingredients in a small jar or bowl. Season to taste.
- Assemble the Bowl:
- In each bowl, arrange a base of greens.
- Top with sections of potatoes, green beans, tomatoes, olives, eggs, and tuna.
- Drizzle with vinaigrette and season with cracked black pepper.
🍴 Serving Tips:
- Best served slightly chilled or at room temp.
- Pair with crusty bread or a glass of dry rosé for extra French vibes.
Want a gorgeous image of this bowl with all the textures and colors—creamy egg, shiny olives, flaky tuna, crisp greens? I can whip one up that’s Instagram- or menu-ready!
