Tuna Salad Niçoise

Yield: 6 servings


  • 1 1/2 lb Reser’s® Tuna Salad(71117.11405)
  • 18 ea. Cherry or grape tomatoes
  • 4 cups assorted mixed greens
  • 1/2 cup red onion, thinly sliced
  • 8 oz fresh green beans, blanched, shocked and halved
  • 24 ea. Kalamata olives pitted
  • 6 red potatoes size “B”, cooked, cooled and quartered
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • Kosher Salt and fresh ground black pepper to taste
  • 6 ea. Eggs, hard cooked and peeled


  1. Whisk the oil, Dijon mustard, and vinegar together in a mixing bowl. Season with salt and pepper.
  2. Add the greens and onion to the dressing and toss until coated.
  3. Divide the dressed greens between 6 chilled salad plates.
  4. Place one 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the vegetables around the tuna salad.
  5. Cut eggs in half and garnish the salad to complete.