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Just a handful of quality ingredients make this summer salad special. Canned tuna plays the leading role, so splurge on a really good tin. For the briny elements, choose your own adventure. Tiny niçoise olives are traditional, but meaty green Castelvetranos or robust black olives like Kalamata work too. Capers make another great addition, and they’re even better when you crisp them up. Peperoncini bring both tang and a touch of heat. Just drain whatever you choose and pat dry on paper towels so you don’t sog out the dressing.
To keep everything simple, cook each element in a single pot in a particular order. First, boil the eggs, then blanch the green beans, and, finally, boil the potatoes. Have ready a bowl of ice-cold water to chill the ingredients quickly. Use the cooking time to assemble the dressing and other elements. When ready, drizzle a lemon vinaigrette over the composed salad, slice some crusty bread, and pour that rosé. No garnish is necessary, but if you have some fresh basil on hand, don’t let it go to waste.
¾ cup extra-virgin olive oil
¼ cup fresh lemon juice or white wine vinegar
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. or ½ tsp. plus ⅛ tsp. kosher salt, plus more
1 lb. green beans, trimmed, and/or baby Gold or red potatoes, halved if large
6 Jammy Soft-Boiled Eggs, chilled
4 cups thinly sliced seedless cucumbers
3 cups oil-packed tuna
Olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny ingredients, drained well (for serving)
Flaky sea salt
Step 1
Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice or white wine vinegar, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
Step 2
Bring a medium pot of salted water to a boil over high heat. Add 1 lb. green beans, trimmed and/or baby potatoes, halved if larger to boiling water and cook until fork tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
Step 3
To serve, slice 6 Jammy Soft-Boiled Eggs, chilled, in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and refrigerate.
PHOTO CREDIT: Courtesy of Bon Appetit
