Perfect combination and balance of flavours, this Tuna Nicoise Salad is an easy, simple and very delicious option for dinner or a packed lunch and can be served warm or cold! Topped with tinned tuna, sundried tomatoes and capers, this salad is bursting with flavours. Made better with roast baby potatoes and delicious honey and mustard dressing, this is a great tuna salad without mayo that is both healthy and filling!
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Ingredients and Substitutes
- baby potatoes: new baby potatoes, jersey royals, charlotte potatoes or any other small waxy potatoes will work great! Make sure to cut large ones in half in order for them to cook at the same time.
- mixed dried herbs: can be replaced with dried thyme or oregano. Don’t use fresh herbs as they will burn in the oven.
- olive oil: will be used for coating the potatoes before roasting as well as in dressing.
- eggs: choose free-range eggs if you can. The bright orange yolk looks beautiful on this no mayo tuna salad.
- capers: use small capers. Capers are bursting with sharp vinegary flavour, so you ideally want to use small little pearls that make it into each bite and do not overpower other flavours. Our favourite varieties of capers are surfines and capucines.
- sundried tomatoes: in oil, drained and dabbed with a piece of paper towel, then sliced into thin strips.
- spinach: we used baby spinach. Replace spinach with watercress, rocket or mixed baby leaves.
- tinned tuna: in brine or spring water, drained.
- red onion: can be replaced with spring onion.
- cucumber: we used English cucumber.
- honey: clear runny honey will be easier to mix with the rest of the dressing ingredients.
- Dijon mustard.
- cider vinegar: can be replaced with white wine vinegar.
How to Make Tuna Nicoise with Honey Mustard Dressing?
Preheat the oven to 220°C Fan. Cut the bigger baby potatoes in half. Place the potatoes in a large bowl, drizzle with a tablespoon of olive oil, and add the mixed dried herbs and some salt. Shake the bowl to cover the potatoes in seasoning and tip onto a baking tray, spread out. Cook in the oven for 35-40 minutes, turning them once halfway through, until tender and browned.
In the meantime, make the dressing by mixing extra virgin olive oil, mustard, honey and vinegar. Season with salt and pepper.
Cook the eggs in boiling water for 6-7 minutes. Then immediately place in cold water for a few minutes. Peel the eggs and cut them in half. You should have a soft yolk. If you prefer hard-boiled eggs, cook them for longer.
Slice the sundried tomatoes into thin strips, and thinly slice the red onion and cucumber. Divide the spinach between two plates. Scatter the capers, sundried tomatoes, red onion and cucumber on to. Add the tinned tuna in small piles on top.
Once the potatoes are cooked, add them to the salad alongside the soft-boiled eggs and drizzle everything with honey-mustard dressing!
Watch A Video
Other Recipes Using Tinned Tuna
This No Mayo Tuna Nicoise Salad With Honey Mustard Dressing is one of our favourite ways to use an unpretentious tin of tuna. But we have a bunch of other recipes that take humble tuna to new heights:
- Ultimate Tuna Melt Wrap
- Tinned Tuna Fish Cakes and Poached Eggs with Hollandaise Sauce
- Cheesy Tuna Pesto Pasta Bake
- Tuna Cucumber Sandwich (Easy Lunch Recipe)
Other Delicious Salad Recipes
Do you love exciting salads as much as we do? If you enjoyed this Tuna Salad without mayo, why not have a look at the recipes below, you may like:
- Spiced Paneer Salad
- Watermelon & Feta Salad with Prosciutto and Balsamic Reduction
- Tuscan-Style Panzanella Salad
- Mandarin & Halloumi Couscous Bowl
Recipe Card
Better Tuna Nicoise with Honey Mustard Dressing
Ingredients
- 300 g baby potatoes large ones cut in half
- ½ teaspoon mixed herbs
- 1 tablespoon olive oil
- 2 eggs
- 2 tablespoon capers
- 50 g sundried tomatoes sliced into thin strips
- 60 g spinach
- 160 g tinned tuna in brine or spring water drained
- ¼ red onion thinly sliced
- 80 g cucumber sliced
For the Dressing:
- 2 tablespoon olive oil extra virgin
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon cider vinegar
Instructions
- Preheat the oven to 220° C Fan. Place the potatoes in a large bowl, drizzle with a tablespoon of olive oil, add the mixed dried herbs and some salt. Shake the bowl to cover the potatoes in seasoning and tip onto a baking tray, spread out. Cook in the oven for 35-40 minutes, turning them once halfway through, until tender and crispy and brown.
- In the meantime, make the dressing by mixing extra virgin olive oil, mustard, honey and vinegar. Season with salt and pepper.
- Cook the eggs in boiling water for 6-7 minutes. Then immediately place in cold water for a few minutes. Peel the eggs and cut them in half.
- Divide the spinach between two plates. Scatter the capers, sundried tomatoes, red onion and cucumber on to. Add the tinned tuna in small piles on top.
- Once potatoes are cooked, add them to the salad alongside the soft-boiled eggs and drizzle everything with honey-mustard dressing!
Video
Nutrition
Ali
Such a perfect summer evening meal – fresh and tasty and light but still filling. Thank you!
Ieva
Thanks, Ali! 🙂
Tayler Ross
That honey mustard dressing is out of this world! My whole family loved this dish!
Ieva
Thank you so much, Tayler! So glad the whole family enjoyed it! You can’t beat honey and mustard dressing! 🙂
Kali A
Love this dish. Thank you!!
Ieva
😍
Amanda Wren-Grimwood
This is my sort of lunch and a great way to use canned tuna. The dressing is perfect and the capers and great flavour too.
Ieva
Absolutely! We love making delicious things with humble tinned tune 🙂
Dana
Love this so much! The potatoes are soooo good and crispy and that dressing is *everything*!
Ieva
That’s so kind, Dana! Nothing beats the combination of honey and mustard, right? 😀
Nic
This tuna nicoise was soooo delicious. Thank you for an amazing recipe!
Ieva
Nic, so glad you liked it! 🙂