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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

  1. 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.

  2. 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.

  3. Arrange the vegetables: Layer butter lettuce, arugula, tomatoes, and blanched green beans around the tuna. Scatter the halved eggs over the top.

  4. 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.