Classic Niçoise Salad with Tuna and Green Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional French salad featuring seared tuna, crisp green beans, and hard-boiled eggs, dressed in a vibrant olive oil vinaigrette. This french 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.

Prep: 20 min Cook: 25 min Serves 2 French cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Classic Niçoise Salad with Tuna and Green Beans take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Niçoise Salad with Tuna and Green Beans?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Classic Niçoise Salad with Tuna and Green Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Niçoise Salad with Tuna and Green Beans for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Niçoise Salad with Tuna and Green Beans?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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