Tuna Salad Niçoise

Yield: 6 servings


  • 1 1/2 lb Reser’s® Tuna Salad (71117.11405)
  • 6 ea. Eggs, hard boiled
  • 4 ea. Roma tomatoes
  • ½ of a red onion sliced
  • 6 oz fresh green beans, cooked and cut in half
  • 4 oz Kalamata olives pitted
  • 4 red potatoes size “B”, cooked and quartered
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste


  1. Whisk the oil & vinegar and salt and pepper together in a mixing bowl.
  2. Add the tomatoes, green beans, onion, olives, and potatoes to the dressing and toss until coated.
  3. Place one, 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the tossed vegetables around the tuna fish salad. Cut eggs in half and garnish the salad with them.