Name: Antipasto Niçoise
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 bunch asparagus, trimmed; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1½ lb. baby red potatoes, scrubbed; 4 large eggs; Zest and juice of 1 lemon; ½ cup thinly sliced hot cherry peppers or peperoncini, plus 2 Tbsp. brine; 1 tsp. pure maple syrup; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; Freshly ground pepper; 1 8-oz. jar marinated grilled artichoke hearts, drained; 3 oz. Parmesan, thinly sliced, broken into shards; 6–7 oz. tuna fillets in oil (2 cans or 1 jar), drained; Flaky sea salt; Lemon wedges (for serving)

Antipasto Niçoise on a white plate placed on a grey fabric surface

Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams

Antipasto gets the niçoise salad treatment in this highly riffable, dinner-worthy mash-up of two classics. Briny pickled peppers and oil-packed tuna pair with tender, fresh asparagus and jammy soft-boiled eggs to make this bountiful platter. Because it’s best served chilled or at room temperature, there’s no rush to get the finished plate to the table; blanch and shock the vegetable and eggs in advance and keep them in the fridge until you’re ready to assemble.

What you’ll need

Paring Knife
$14 $13 At Amazon
Large Pot
$65 At Amazon
Large Bowl
$27 At Amazon
Mesh Sieve
$16 $15 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

33 Summery Tuna Recipes
From tender, charred kebabs to fish burgers and rosy steaks, these recipes for grilled tuna, chilled ceviche, and more will satisfy all your summer cravings.

Steamed Fish With Potatoes and Anchovy Butter

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

Beet-Salmon Salad With Horseradish Yogurt

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Easter Salad

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Calamari Salad

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Fet-Fisk’s Grilled Cabbage Caesar

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

Air-Fryer Sea Bass With Dilly Potato Chip Crust

Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.

Recipe notes

33 Summery Tuna Recipes