This Tuna Niçoise Brunch Platter is my kind of effortless entertaining: elegant, colorful, and totally make-ahead friendly. It takes all the best elements of a classic Niçoise salad – tuna, eggs, fresh veggies – and turns them into a centerpiece-worthy spread that feels both elevated and easy. Whether you’re hosting brunch, serving a casual lunch, or just want a light dinner that looks like you tried too hard (spoiler: you didn’t), this platter checks every box.
It all starts with my tried and true tuna salad made with olive oil-packed tuna (do not use anything other than this), dijon mustard, minced red onion, chopped celery, and shredded carrot. Then comes the fun part: layering it up. I build the platter with a base of tender greens (think butter lettuce, arugula, or whatever looks best at the market), add cherry tomatoes, crisp green beans (steamed for barely two minutes), and jammy eggs, halved and scattered like edible jewels.
✨ Flexible Tip:
This is one of those recipes that’s just as great for feeding a crowd as it is for meal prep. Keep everything chilled and dress just before serving, or lay it all out for a family-style brunch moment that feels relaxed and refined.
💛 Want to elevate it even more? Try serving with my Uber Lemony Dressing or Spicy Lemony Aioli on the side. They bring just the right amount of zing and richness to round out every bite.
Tuna Nicoise Brunch Platter
Ingredients
For the Tuna Nicoise
- 2 cans Tuna in Olive Oil
- 1/2 cup Carrot finely shredded
- 1/2 cup Celery finely chopped
- 1/4 cup Red Onion finely chopped
- 1 teaspoon Dijon Mustard to taste
- Salt and Pepper to taste
For the Platter
- Butterhead or Romaine Lettuce leaves separated
- Handful of Arugula
- 1 cup Cherry or Heirloom Tomatoes halved
- 1 cup Green Beans blanched
- 1 Eggs Soft or hard-boiled, halved
- Optional: baby potatoes, boiled and halved
- Optional: olives or capers (classic Niçoise vibes)
- Your favorite vinaigrette or lemony dressing, to serve on the side. Try my Uber Lemony Dressing or Spicy Lemony Aioli for the wow factor!
Instructions
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Prep the tuna salad: In a medium bowl, mix the tuna, carrots, celery, red onion, and Dijon mustard. Season with salt and pepper to taste. Set aside.
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Build the platter: Choose a large board or shallow serving tray. Add the bowl of tuna salad to the center or off to one side.
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Arrange the vegetables: Layer butter lettuce, arugula, tomatoes, and blanched green beans around the tuna. Scatter the halved eggs over the top.
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Serve: Drizzle dressing over the greens or serve on the side. Add optional extras like olives, capers, or boiled potatoes if you like.
Recipe Notes
I’m a big fan of the Italian flaked tuna in olive oil. It’s a splurge and it has more calories BUT it is full of flavor and since I do not use mayonnaise this recipe requires some fat. If you use tuna in water I suggest adding about a tablespoon of olive oil to this recipe for moisture.
This vibrant Tuna Niçoise Brunch Platter is perfect for sharing—fresh veggies, creamy eggs, and a herbed tuna salad.
