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.
Boil baby potatoes in salted water until fork-tender (8–10 min).
Drain and let cool. Optional: Brush with olive oil and sear cut-side down in a hot skillet for a golden base.
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
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.
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.
Wine:
Provençal Rosé
Sauvignon Blanc
Light Chablis or Albariño
Other Canapés to Serve With:
Roasted Beet & Goat Cheese Skewers
Tuna Tataki on Cucumber Ribbons
Mini Pissaladière Bites (onion & anchovy tartlets)
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.
20 servings