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Tuna Niçoise Salad with Croutons

50 Mins
Hoagie Rolls
Made With
Hoagie Rolls


For the Croutons:

2 Martin’s Hoagie Rolls

1 Teaspoon Garlic Powder

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 Teaspoon Dried Thyme

½ Teaspoon Salt

½ Teaspoon Black Pepper

½ Cup Olive Oil

For the Vinaigrette:

6 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1 Teaspoon Garlic Powder

¼ Teaspoon Salt

Dash of Pepper

For the Salad:

12 Ounces Baby Potatoes, halved

2 Tablespoons Olive Oil, divided

¼ Teaspoon Garlic Powder

½ Teaspoon Salt, divided

12 Ounces Green Beans, trimmed

6 Cups Salad Greens

1 Cup Cherry Tomatoes

4 Eggs, hard-boiled and sliced

20 Whole Pitted Olives

1 (2-oz.) Can Flat Anchovy Filets, drained

2 (4.5-oz.) Cans Tuna Fish, drained and flaked

¼ Cup Fresh Parsley, chopped

Serves: 4


Step 1: Prepare the Croutons

  1. Cut Martin’s Hoagie rolls into ¾-inch cubes.
  2. Arrange bread cubes on large baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking.
  3. Preheat oven to 350°F.
  4. In small saucepan, combine garlic powder, oregano, basil, thyme, salt and pepper.
  5. In large bowl, toss stale croutons with herb and oil mixture. Arrange on baking sheet and bake for 8 minutes, or until golden brown.

Step 2: Prepare the Vinaigrette

Place all vinaigrette ingredients in glass jar. Seal jar with lid and shake until completely combined. Set aside.

Step 3: Roast the vegetables

  1. Preheat oven to 400°F.
  2. Place potatoes in medium bowl. Add 1 tablespoon of olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss gently to coat potatoes evenly.
  3. Spread potatoes onto prepared baking sheet. Roast potatoes in oven for 15 minutes, stirring once.
  4. While potatoes are in oven, place green beans in same medium bowl used for potatoes. Add 1 tablespoon of olive oil and ¼ teaspoon salt. Toss gently to coat green beans.
  5. After potatoes have been roasting for 15 minutes, remove baking sheet from oven. Spread green beans onto baking sheet with potatoes in single layer.
  6. Return baking sheet to oven and roast vegetables for about 10-15 more minutes (stirring halfway through). Keep an eye on potatoes. Smaller potatoes will take 20 minutes to cook, while larger potatoes will take closer to 30 minutes. They should be crispy on the outside and soft on the inside.
  7. Set vegetables aside to cool while assembling remaining salad ingredients.

Step 4: Assemble & Serve

  1. Divide lettuce greens evenly among four bowls.
  2. Top each bowl of lettuce with tomatoes, hard-boiled eggs, olives, anchovies, tuna, roasted potatoes, green beans, and croutons.
  3. Drizzle with vinaigrette and garnish with fresh parsley.

Recipe adapted from: