Classic Niçoise Salad with Hard-Boiled Eggs, Tuna, and Lemon-Dijon Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, traditional Niçoise salad featuring tender boiled potatoes, green beans, olives, and tuna, dressed with a zesty lemon-Dijon vinaigrette. This French recipe, ready in about 40 minutes, pairs small red potatoes, green beans, canned tuna in water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 3 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10 oz small red potatoes in a pot of cold salted water, bring to a boil, and cook for 15 minutes until tender; drain and slice into halves while warm.
  2. Step 2: In a separate pot, blanch 7 oz trimmed green beans in boiling salted water for 3 minutes until bright and tender-crisp; immediately transfer to an ice bath, then drain.
  3. Step 3: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 minced garlic clove, salt, and freshly ground black pepper until smooth and emulsified.
  4. Step 4: In a large serving bowl, combine the warm sliced potatoes, blanched green beans, 6 oz drained canned tuna, 1/4 cup Niçoise olives, and 1 cup halved ripe cherry tomatoes.
  5. Step 5: Drizzle the lemon-Dijon dressing over the salad and toss gently to combine all flavors.
  6. Step 6: Arrange 3 halved hard-boiled eggs on top of the salad and serve immediately for a classic French summer dish.

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