15-Minute Brown Rice Salade Nicoise
A composed salad combining flaked tuna in olive oil with cooked grains, briny olives, capers, and hard-boiled eggs over crisp greens. Red onion soaked in balsamic vinegar adds depth, while fresh lemon juice, herbs, and a drizzle of olive oil tie the components together. Served warm or at room temperature with steamed green beans and romaine lettuce.
Ingredients
- ⅓ cup red onion, minced
- 1 ½ teaspoon balsamic vinegar
- 6 ounce tuna in olive oil, undrainedcanned white beans1:1proteinfish-free
swaps preserved seafood for plant-based protein
- 3 cup cooked barley or cracked farrobrown rice1:1graingluten-free
source lists these as primary options; recipe title references brown rice but ingredients specify barley or farro
- 1 small red or yellow bell pepper, seeded and diced
- ⅓ cup pitted oil-cured black olive, chopped
- 2 tablespoon capers, drained, rinsed, and minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest(optional)
- 1 tablespoon olive oil(optional)
- 2 tablespoon fresh flat-leaf parsley or fresh tarragon, mincedtarragon1:1herb
source offers both; tarragon adds anise notes
- 2 teaspoon fresh lemon thyme, chopped(optional)
- salt, to taste
- fresh ground black pepper, to taste
- 6 cup romaine lettuce, loosely packed and shredded
- radicchio, shredded and mixed with romaine(optional)
- 1 lb fresh green beans, trimmed and steamed and cooled
- 4 hard-boiled eggs, peeled and halvedchickpeas3-4 eggs:1/2 cupproteineggs-free
plant-based alternative; adjust seasoning
Instructions
- 1
Combine red onion and balsamic vinegar in a small bowl. Set aside to soak for at least 10 minutes.
- 2
Empty tuna with its oil into a large bowl. Flake tuna with a fork.
- 3
Add cooked grain, bell pepper, olives, and capers to the tuna.
- 4
Stir in the soaked onion and any unabsorbed vinegar.
- 5
Add lemon juice, lemon zest if using, olive oil if using, parsley, thyme if using, and salt and pepper to taste.
- 6
Place a bed of lettuce and radicchio if using on each plate.
- 7
Spoon the tuna salad on top of the greens.
- 8
Arrange green beans and egg halves alongside.
Tips
Soak the red onion in vinegar for at least 10 minutes to mellow its bite and create a tangy component.
Drain the tuna well if you prefer a less oily salad, but the oil adds richness and binds the ingredients.
Good to Know
Cover and refrigerate up to 2 days; dress just before serving to prevent greens from wilting.
Soak the red onion in vinegar up to 8 hours ahead. Prepare beans and eggs separately; assemble salad base just before serving.
Serve chilled or at room temperature on individual plates. Add dressing ingredients to taste just before serving.
Common Mistakes
Do not over-dress with lemon juice or olive oil at once; add gradually to taste to avoid oversalting or masking other flavors.
Do not assemble the full salad more than 30 minutes ahead; lettuce will become soggy.
Substitutions
Gluten-Free Swaps
source lists these as primary options; recipe title references brown rice but ingredients specify barley or farro
Full guide →General Alternatives
swaps preserved seafood for plant-based protein