Mediterranean Tuna Orzo Salad Niçoise

Mediterranean Tuna Orzo Salad Niçoise is the perfect summer salad to feed a crowd. It's so easy to prep and assemble at the last minute and serve at gatherings or parties.

I often serve this tuna salad Niçoise recipe when I am working as a private chef in Provence (where all these photos were taken!). It isn't too far from the city of Nice in the Provence-Alpes-Côte d'Azur region of France, where the dish originates, and local dishes always taste perfect as they were made to be enjoyed in that area.

What does Niçoise in salad Niçoise mean?

Niçoise translates as 'in the style of Nice.' So this easy Niçoise salad with tuna is the style of salad served in and around Nice in the South of France. That is to say, fresh, tasty, and full of flavor.

Jump to:

• What does Niçoise in salad Niçoise mean?
• Why you'll love this easy recipe
• Ingredients
• Instructions
• Top tip
• Chef's notes
• Wine pairing for Tuna Orzo Salad Niçoise
• Equipment
• Storage
• FAQ
• 📖 Recipe
• Other summer recipes
• 💬 Comments

Why you'll love this easy recipe

1. It's delicious: A Mediterranean orzo salad with tuna is a nutritious and filling lunch to serve a crowd in summer or a light weeknight meal. Put it on the table and let everyone serve themselves, family style.
2. It's easy: There are no advanced cooking techniques involved here; you simply boil some pasta and throw everything else together. And canned tuna is a lifesaver when you're hosting guests but are time-poor.
3. It looks fancy: This is one of those simple summer salads that presents beautifully on the plate but is surprisingly easy to make. It looks a lot more elegant than it is!

Ingredients

Here are the ingredients for a tuna Niçoise orzo pasta salad. There is room for maneuver if you are feeling adventurous or if some of the ingredients aren't right for you, and I have listed substitutions where possible to make things as easy as possible.

For the orzo tuna salad

1. Canned Tuna: tinned tuna is an easy and delicious ingredient that I use all the time. My image shows the tuna as 'thon' as this is what it is called in France, where I shot this recipe.
2. Orzo pasta: Often mistaken for rice, orzo is a small, short-cut type of pasta also known as risoni. I love using warm orzo in salads and other dishes like pasta bakes.
3. Green beans: Cut short and only cooked until they are al dente; green beans give a juicy crunch and fresh taste to the salad as well as adding nutritional benefits.
4. Cucumber: I recommend peeling the skin from the cucumbers and salting them to stop them from leaking all over your salad.
5. Sundried tomatoes: You can substitute for fresh cherry tomatoes or grape tomatoes if you prefer, but I prefer the deep and intense summer flavor of sundried tomatoes.
6. Black olives: Black olives are a signature ingredient in a Salade Niçoise and give such a strong and intense flavor, so you don't need many of them. If you aren't a fan of black olives (and they are very strong!), you could swap them for kalamata olives or another green olive variety. Or leave them out altogether.
7. Eggs: You don't have to add boiled eggs to your Niçoise, but I find they go really well and add even more protein.
8. Pine nuts: These give a delicious crunch and extra rich nutty undertones to the salad, as well as being a pretty garnish. I toast them to bring out their flavor.

Lemon vinaigrette dressing

1. Fresh lemon juice: A squeeze of citrus brightens up the vinaigrette dressing and lifts all the flavor of this delicious summer salad. I use the zest, too, as a garnish.
2. Fresh parsley: I will add fresh herbs to everything, and it always makes them better. Parsley is all-rounder
3. Fresh basil: I sometimes use dill instead, but basil has that classic Mediterranean flavor.
4. Shallot: You could also use red onion for a stronger flavor, but I personally love the slightly sweet and mild flavor of shallots in salad dressings.
5. Capers: The peppery taste of capers works so well with the other ingredients of this dish, so I highly recommend leaving them in even if you're unsure.
6. Dijon mustard: A good quality Dijon is a kitchen staple and always tastes epic in a salad dressing.
7. White wine vinegar: You could also use red wine vinegar, apple cider vinegar, or sherry vinegar. I'd advise against using balsamic vinegar.
8. Extra virgin olive oil: Use the best quality olive oil you have; it is always worth investing in good quality oils for salad dressings.
9. Sea salt and freshly ground black pepper: Season to taste. I always add too much pepper, but that's my toxic trait. Use kosher salt if you prefer, but I am a die-hard sea salt fan. To be super authentic, use Fleur de sel ("flower of salt" in French), which is hand-harvested French sea salt and a Provence specialty.

See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make this delicious summer tuna orzo salad Niçoise with simple lemony dijon vinaigrette.

Instructions

Prep the Niçoise salad ingredients.

1. Cook the pasta. Rinse the uncooked orzo in cold water and then boil over medium heat in salted water according to package instructions.
2. Drain the orzo and immediately toss with a tablespoon of olive oil to prevent it from clumping.
3. Boil the eggs and green beans: To save on washing up, do these in the same saucepan at the same time. Remove the green beans after 4 minutes, but we want the eggs hard-boiled, so leave them in for 10 minutes (total). Remove with a slotted spoon and set aside.
4. Prep the cucumber. Peel the cucumber and then slice it in half, and scoop out the seeds so you are left with a crescent shape. Cut into ½-inch slices.
5. Peel and quarter the boiled eggs lengthways.
6. Slice the green beans into small pieces. I like to cut on a diagonal to look cuter.
7. Toast the pine nuts. Heat a frying pan over medium and toss the pine nuts around in it for 30 seconds. Watch them like a hawk; they will burn easily. As soon as you see them start to change color, turn the heat off, as the residual heat in the pan will finish them off. Allow to cool down to room temperature.

Lemon vinaigrette dressing

1. Finely dice the red onion and place it in a bowl with the measured vinegar to allow it to pickle slightly, which softens its flavor.
2. Finely dice the herbs and set them to one side.
3. Measure the Dijon mustard, lemon juice, and olive oil into a salad jar (like a small mason jar).
4. Add the vinegar and diced onion to the salad dressing jar, shake vigorously to combine, and emulsify the ingredients together.
5. Stir through the capers.

Assemble the Niçoise salad.

Chef's notes

I serve this dish with crusty bread (usually a baguette from the local boulangerie) and some leafy greens tossed with a bit of lemon juice and salt. You can use canned green beans to make things easier, although they always seem to be a rather insipid color, which I disagree with. Only fresh and vibrant green vegetables are wanted around here!

Read more about my private cheffing in Provence here.

Wine pairing for Tuna Orzo Salad Niçoise

Serve a chilled glass of Provence rose wine with Tuna Orzo Salad Niçoise. Try to find a super dry and pale one with lots of crisp acidity for optimal refreshment. True Mediterranean vibes.

Read my easy guide to food and wine pairing here.

Equipment

You will need a couple of saucepans to cook the pasta, eggs, and green beans.

Then, I like to serve this cold tuna pasta salad for a summer gathering on a large flat platter to show it off to its best advantage.

Storage

You can make this salad ahead of time and keep the components separate, to then assemble at the last minute. Keep everything in the fridge in air-tight containers and take them out 30 minutes before serving to let them warm up a bit. The orzo will want to clump if you make it ahead, so rinse it well before cooking and make use of olive oil afterward.

This salad doesn't freeze well.

FAQ

📖 Recipe

Other summer recipes

Looking for other Mediterranean-inspired recipes like this orzo pasta salad? Try these: