These Mini Tuna Niçoise Bites transform the beloved French salad into elegant, bite-sized canapés featuring seared tuna or premium canned tuna, baby potatoes, green beans, olives, and a punchy mustard vinaigrette. Perfect for entertaining, cocktail parties, or upscale brunch spreads.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsMakes 16–20 bites
Base
10 small baby potatoes (Yukon gold or red), halved and boiled
Olive oil + salt (for roasting or searing, optional)
Toppings
5 oz seared ahi tuna (or high-quality canned tuna in olive oil)
½ cup blanched green beans, cut into 1” pieces
2 hard-boiled quail eggs (or 2 chicken eggs, chopped or sliced)
¼ cup Niçoise or Kalamata olives, pitted and halved
Cherry tomatoes, halved (optional)
Fresh parsley or microgreens (for garnish)
Mustard Vinaigrette
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey
Pinch of salt & black pepper
Prep the Base
Make the Vinaigrette
2
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
Prepare the Tuna (if using fresh)
3
Season ahi tuna lightly with salt and pepper.
Sear in a hot pan with oil for 30–45 seconds per side for rare.
Let rest, then thinly slice into small pieces.
Assemble the Bites
4
Use potato halves as your base.
Top each with a piece of tuna, a green bean piece, an olive half, a bit of egg, and tomato if using.
Drizzle lightly with vinaigrette.
Garnish with parsley or microgreens.
Pairing Suggestions
Tips & Notes
6
No potatoes? Try thin crostini, cucumber slices, or endive leaves.
Tuna swap: If you’re short on time, use a high-quality canned tuna packed in olive oil.
Hard-boiled eggs: Quail eggs add visual finesse but sliced chicken eggs work just as well.
Vegetarian version: Skip the tuna and add roasted red pepper with a caper for a twist.
Ingredients Makes 16–20 bites
Base
10 small baby potatoes (Yukon gold or red), halved and boiled
Olive oil + salt (for roasting or searing, optional)
Toppings
5 oz seared ahi tuna (or high-quality canned tuna in olive oil)
½ cup blanched green beans, cut into 1” pieces
2 hard-boiled quail eggs (or 2 chicken eggs, chopped or sliced)
¼ cup Niçoise or Kalamata olives, pitted and halved
Cherry tomatoes, halved (optional)
Fresh parsley or microgreens (for garnish)
Mustard Vinaigrette
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey
Pinch of salt & black pepper
Directions Prep the Base
Make the Vinaigrette
2
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
Prepare the Tuna (if using fresh)
3
Season ahi tuna lightly with salt and pepper.
Sear in a hot pan with oil for 30–45 seconds per side for rare.
Let rest, then thinly slice into small pieces.
Assemble the Bites
4
Use potato halves as your base.
Top each with a piece of tuna, a green bean piece, an olive half, a bit of egg, and tomato if using.
Drizzle lightly with vinaigrette.
Garnish with parsley or microgreens.
Pairing Suggestions
Tips & Notes
6
No potatoes? Try thin crostini, cucumber slices, or endive leaves.
Tuna swap: If you’re short on time, use a high-quality canned tuna packed in olive oil.
Hard-boiled eggs: Quail eggs add visual finesse but sliced chicken eggs work just as well.
Vegetarian version: Skip the tuna and add roasted red pepper with a caper for a twist.
