Niçoise-Inspired Tuna and Anchovy Orzo Salad
A light, briny pasta salad built on the flavors of a classic salade Niçoise. Tender orzo mingles with flaked tuna, salty anchovies, briny olives, and hard-boiled eggs, held together by a garlicky anchovy vinaigrette. Crisp green beans and fresh herbs round out the dish—perfect for a warm-weather lunch or light dinner.
- Prep
- 20 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 4 main-course servings or 6 side servings
Steps
Before you start
- Bring a large pot of salted water to a boil
- Have all ingredients prepped and at hand—this salad comes together quickly once the orzo and green beans are cooked
Cook the orzo
- Bring a large pot of well-salted water to a boil.
- Add the orzo and cook, stirring occasionally, until al dente (about 9–10 minutes, or according to package directions).
- Drain in a colander and rinse briefly under cool water to stop cooking.
- Spread on a clean kitchen towel to cool slightly.
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Ready when: Orzo is tender but still holds its shape
Tip: Don't overcook; orzo will soften further as it cools and sits in the vinaigrette.
Blanch the green beans
- In the same pot of boiling water, cook the green beans for 3–4 minutes, until bright green and just tender-crisp.
- Drain and plunge into a bowl of ice water to stop cooking and set the color.
- Drain again and pat dry.
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Ready when: Green beans are bright green and pierce easily with a fork
Tip: Ice-chilling prevents overcooking and keeps the beans crisp and vibrant.
Prepare the hard-boiled eggs
- If not already done, gently peel the cooled hard-boiled eggs under cool running water, starting from the wider end where the air pocket is.
- Quarter each egg and set aside.
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Tip: Room-temperature or cold eggs peel most easily; avoid peeling hot eggs as the white may stick to the shell.
Make the vinaigrette
- In a small bowl, whisk together the minced garlic and the 6 minced anchovy fillets with a fork, breaking them down into the garlic until you have a paste.
- Add the Dijon mustard, red wine vinegar, and a few grinds of black pepper.
- Whisk to combine.
- Slowly whisk in the extra-virgin olive oil until emulsified and smooth.
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Ready when: Vinaigrette is smooth and slightly creamy
Tip: The anchovy melts into the dressing, giving it briny depth without tasting fishy; taste and adjust vinegar or salt to your preference.
Combine the orzo
- Pour the warm orzo into a large mixing bowl.
- Pour about three-quarters of the vinaigrette over the warm pasta and toss gently but thoroughly, working for about 1 minute so the orzo absorbs the dressing.
- Let sit for 2 minutes, then toss again.
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Tip: Dressing the warm orzo helps it absorb the flavors; a second toss ensures even coating.
Add the vegetables and tuna
- Add the cooled green beans, red onion, kalamata olives, and flaked tuna to the orzo.
- Drizzle with the remaining vinaigrette and gently fold everything together until combined, being careful not to break up the tuna too much.
- Taste and adjust seasoning with black pepper.
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Tip: Fold gently to keep the tuna in chunky pieces; overmixing will make it mealy.
Finish and serve
- Divide the salad among bowls or plates.
- Top each serving with the hard-boiled egg quarters and the reserved whole anchovy fillets.
- Scatter the fresh parsley and dill (if using) over the top.
- Add a light grind of black pepper and lemon zest if desired.
- Serve at room temperature or chilled.
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Tip: Reserve whole anchovies for garnish to show off the dish's namesake ingredient and add visual appeal.
Good to know
Tips
- For a traditional Niçoise, serve this salad on a bed of tender lettuce (butter lettuce, romaine, or mesclun mix) and add sliced radishes, tomatoes, or potatoes if desired.
- If your anchovies are very salty, rinse them briefly under cool water before using. This also mellows their intensity if you prefer a gentler flavor.
- This salad is excellent served at room temperature but can also be chilled for 1–2 hours before serving. Either way, taste and adjust the seasoning just before serving, as cold salads need slightly more acid and salt.
- For a vegetarian version, omit the tuna and anchovies, and add an extra cup (120 g) of halved cherry tomatoes, cooked potatoes, or roasted chickpeas for substance.
Make ahead
Make the vinaigrette up to 1 day ahead and store covered in the refrigerator. The assembled salad is best made 1–2 hours before serving, but can be made up to 4 hours ahead; add the eggs and fresh herbs just before serving to keep them from absorbing too much dressing.
Storage & reheating
Store covered in the refrigerator for up to 2 days. The salad will soften slightly as it sits. Bring to room temperature for 10 minutes before serving. Do not freeze. To reheat (optional): toss gently and add an extra splash of vinegar or a drizzle of olive oil if the salad seems dry.
Substitutions
- kalamata olives, pitted → Niçoise olives or green Castelvetrano olives. Niçoise olives are traditional and more authentic; Castelvetrano olives are milder and buttery if you prefer less brine.
- red wine vinegar → white wine vinegar or sherry vinegar. White wine vinegar is lighter and more delicate; sherry vinegar adds subtle sweetness. Use the same amount.
- canned or jarred tuna in oil or water → Freshly seared albacore tuna steaks, cooled and flaked (about 8 oz / 225 g). For a more luxurious version, sear thick tuna steaks until rare in the center, then cool and flake. The result is silkier and less tinned-tasting.
- fresh flat-leaf parsley → Fresh mint or basil. Mint adds brightness and cooling notes; basil brings an herbaceous warmth. Use the same amount.
