Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A refreshing composed salad combining canned tuna, crisp vegetables, hard-boiled eggs, and Niçoise olives, tossed in a light lemon and olive oil dressing. This French recipe (mediterranean), ready in about 35 minutes, pairs canned tuna in olive oil, green beans, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 200 grams, drained canned tuna in olive oil
• 120 grams green beans
• 3 medium potatoes
• 3 large eggs
• 2 large ripe tomatoes
• 50 grams Niçoise olives
• 4 anchovy fillets
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small, minced garlic clove
• to taste salt
• to taste freshly ground black pepper
• 6 leaves, torn fresh basil leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 3 medium potatoes in a pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook for 15 minutes until tender but firm. Drain and cool, then slice into 1/2-inch rounds.
2. Step 2: Trim 120 grams of green beans and blanch them in boiling salted water for 3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath, then drain.
3. Step 3: Place 3 large eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover for 9 minutes. Cool under cold running water, peel, and quarter.
4. Step 4: In a large bowl, whisk 4 tablespoons extra virgin olive oil with 2 tablespoons fresh lemon juice, 1 minced small garlic clove, salt, and freshly ground black pepper until emulsified.
5. Step 5: Add the drained 200 grams canned tuna, sliced potatoes, blanched green beans, quartered eggs, 2 large sliced tomatoes, 50 grams Niçoise olives, 4 anchovy fillets, and torn basil leaves to the bowl. Gently toss all ingredients until evenly coated with the dressing.
6. Step 6: Transfer to a serving platter and serve chilled or at room temperature for a bright, fresh salad experience.