Tuna Bacon Niçoise


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Hailing from the south of France—Nice, to be exact—this is truly one of the world’s great composed salads. However, I doubt the world has seen one made with “tuna bacon” until now. Sounds like an oxymoron, but it works, and once the rest of the world discovers it ... look out, France! If you want to keep this salad strictly pork-free, leave out the bacon lardons and skip the step for rolling the Tuna Bacon in cooked bacon—I won’t hold it against you!


  • 8 ounces (225 g) marble potatoes (or small new potatoes)
  • Cold water
  • Kosher salt
  • 1 cup (240 ml) Basil Vinaigrette
  • Freshly ground black pepper
  • 1 pint (455 g) cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 small head romaine lettuce, outer leaves removed, coarsely chopped
  • 4 ounces (115 g) baby kale
  • 8 ounces (225 g) slab bacon, cut into lardons and cooked until golden brown and crispy
  • 1 pound (455 g) Tuna Bacon, cut crosswise into slices ¼ inch (6 mm) thick
  • 1 cup (235 g) Castelvetrano or Picholine olives, pitted and halved
  • ¼ cup (13 g) fresh parsley leaves


Put the potatoes in a medium pot and cover with cold water by 2 inches (5 cm). Add 1 tablespoon salt, bring to a boil, and cook until tender when pierced with a paring knife, about 7 minutes. Drain and let rest until cool enough to handle, about 5 minutes. Cut the potatoes in half, put in a bowl, add 3 tablespoons of the vinaigrette, season with salt and pepper, and gently toss to dress the potatoes. Set aside.

In a small bowl, combine the tomatoes and 2 tablespoons of the dressing and toss to coat. In a separate bowl, toss the cucumber with 2 tablespoons of the dressing.

In a large bowl, combine the romaine and kale. Add ¼ cup (60 ml) of the dressing, toss well to coat, and season with salt and pepper. Transfer the greens to a large platter.

Arrange the potatoes, tomatoes, cucumber, bacon, tuna bacon, and olives on top. Drizzle with more of the dressing and garnish with parsley leaves.