Classic Niçoise Salad with Tuna and Hard-Boiled Eggs

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

A traditional French salad featuring tuna, hard-boiled eggs, Niçoise olives, and fresh vegetables, dressed simply with olive oil and vinegar. This french ready in about 25 minutes pairs medium, quartered ripe tomatoes, large eggs, Niçoise olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Cook: 10 min Serves 4 French cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer for 9 minutes. Remove eggs and cool in ice water for 5 minutes, then peel and quarter each egg.
  2. Step 2: In a large salad bowl, combine 3 medium quartered ripe tomatoes, 1/2 cup Niçoise olives, and 6 oz drained canned tuna. If using, add 4 anchovy fillets arranged on top.
  3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper until emulsified and season the salad mixture.
  4. Step 4: Add 4 cups mixed salad greens to the bowl and gently toss everything together to coat with dressing.
  5. Step 5: Arrange the quartered hard-boiled eggs on top, serve immediately, and enjoy the fresh balance of flavors.

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Frequently asked questions

How long does Classic Niçoise Salad with Tuna and Hard-Boiled Eggs take to make?

Total time is about 25 minutes (15 min prep + 10 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 Hard-Boiled Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Classic Niçoise Salad with Tuna and Hard-Boiled Eggs?

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 Hard-Boiled Eggs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Hard-Boiled Eggs?

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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