Niçoise Supper
05 April 2025
Niçoise generally means ‘in the style of Nice’. The Salade niçoise has been globally popular since the early 1900’s. It’s been debated, altered, and prepared by famous chefs, and amateur foodies. This simple, delicious supper is based on the classic niçoise flavor combination with varied ingredients.
Originating in Nice, France, the salad has traditionally included tomatoes, hard boiled eggs, anchovies or tuna, with olive oil, and niçoise olives, tossed or composed. Chef Auguste Escoffier (1846–1935) who was born near Nice, added potatoes and green beans, as did Henri-Paul Pellaprat for the recipe in his 1936 cookbook L'Art culinaire moderne. The American cookbook co-authored by Julia Child, Mastering the Art of French Cooking from 1961, included a recipe with potato salad, green beens, and a vinaigrette. She later made the recipe on her show The French Chef.
The conversation has continued, and continues to celebrate a medley of ingredients that taste really good together. If you are a purist, and prefer the components raw and fresh, that’s ok; if you prefer to toss, or compose, that is ok; if you prefer to add a favorite flavor like capers, it is ok. This iteration has been transformed to a dish, rather than a salad - and it’s better than ok.
A Niçoise supper is a solid plate on its own with a blend of tuna, green beans, and potato. The olives add a meaty, salty bite to the main ingredients if you have them, but it’s not necessary if you don’t.
Total Time -
About 12 minutes
INGREDIENTS -
Per serving
One 5 ounce can of tuna in olive oil
Eight ounces frozen green beans
One medium potato
Niçoise or kalamata olives
Olive oil
Sea salt, black peppercorns
TOOLS -
Microwave oven
ceramic bowl
large dinner fork or spoon for mixing
pestle and mortar (or heavy spoon)
PREPERATION -
cut potato into bite sized pieces and place into microwave safe bowl
add frozen green beans, salt and pepper
Cracked peppercorns are preferred over ground pepper, as it adds crunch, color, and spice - which can be achieved with a quick pestle and mortar, the back of a spoon, or if your pepper mill has an adjustable grind setting - use the most coarse.
douse with olive oil from the tuna can and mix
cover with a paper towel and microwave for about 4 minutes
stir and return to the microwave for 4 more minutes or until ready to eat - depending on your oven and preference
Add to the top a can of tuna, olives
Finish with black pepper, salt, and drizzle with olive oil to taste.
NOTES -
This is an uncomplicated recipe that can be prepared quickly in a microwave. It’s designed to be a simple, luxe, everyday meal, and it’s cheap. The original version from the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people”. Canned tuna and frozen green beans can be replaced by fancier versions, but as it is, is delicious.
