Classic Niçoise Salad with Tuna and Green Beans

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A traditional French salad featuring seared tuna, crisp green beans, and hard-boiled eggs, dressed in a vibrant olive oil vinaigrette. This French recipe, ready in about 45 minutes, pairs fresh tuna steak, green beans, small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

Ingredients

• 8 oz fresh tuna steak
• 1 cup, trimmed green beans
• 8 oz small new potatoes
• 2 large eggs
• 2 medium, quartered ripe tomatoes
• 1/4 cup Niçoise olives
• 4 anchovy fillets
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste sea salt
• to taste freshly ground black pepper
• 4 cups mixed salad greens

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 8 oz small new potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes until fork-tender, then drain and set aside to cool.
2. Step 2: In another pot, bring salted water to a boil and blanch 1 cup trimmed green beans for 3 minutes until bright green and tender-crisp, then immediately transfer to ice water to stop cooking; drain and set aside.
3. Step 3: Hard-boil 2 large eggs by placing them in boiling water and cooking for 10 minutes; cool under cold running water, peel, and cut into quarters.
4. Step 4: Heat a non-stick skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and pepper, then sear for 2 minutes on each side for medium-rare. Remove and let rest for 5 minutes before slicing into 1/2-inch thick strips.
5. Step 5: Whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and pepper to make the vinaigrette.
6. Step 6: In a large bowl, arrange 4 cups mixed salad greens. Top with quartered tomatoes, cooled potatoes sliced into halves, green beans, quartered eggs, 1/4 cup Niçoise olives, 4 anchovy fillets, and the sliced tuna.
7. Step 7: Drizzle the vinaigrette evenly over the salad just before serving.