This Parisian Style Tuna Salad is the perfect healthy recipe for the new year. It’s fast, easy, and full of flavor. Provided you have hard-boiled eggs in your fridge (which you always should because they are a perfect snack IMO) you can have this healthy lunch or dinner on the table in under 10 minutes. This salad brings the flavors of the French Riviera to your dinner table. Feel free to add in whatever veggies you have in your kitchen. If you do not like tuna and the only tuna you ever had was canned in water please do yourself a favor and try a good quality oil-packed tuna. It tastes less fishy than the water-packed stuff, I will never go back! I like the brands in the pictures from Amazon below. This salad is satisfying and keeps you full yet light at the same time. Plus anything done in 10 minutes scores extra points in my book!
- Buy your olives from the olive bar if your grocery has one, you only need a few and it will probably be cheaper to do that then buy a whole jar.
- Buy the anchovy in a glass jar, then you can store them in the fridge and use as needed.
You can use your leftover anchovies in these recipes as well.
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Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Parisian Style Tuna Salad
Ingredients
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 4 cups mixed baby greens
- 1/4 small red onion sliced thin
- 8 ounces jarred artichoke hearts drained and rough chopped
- salt and pepper
- 1/4 cup nicoise olives black or kalamata will work as well, pitted and chopped
- 2 anchovy fillet
- 2 hardboiled eggs sliced
- 1 5-7 ounce can oil packed tuna I like tonnino or genova brand
Instructions
- In a bowl large enough to hold all the lettuce add the vinegar and a pinch of salt and pepper. Slowly whisk in the olive oil. Season with more salt and pepper as desired.
- Drain the tuna but don’t press it dry, leave it coated with a little oil. Toss the lettuce, onions, and artichokes with the dressing and place on a serving platter. Scatter with olives, anchovy, sliced egg, and tuna.
