Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing

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

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 (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.

Prep: 15 min Cook: 20 min Serves 3 French cuisine 360 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing take to make?

Total time is about 35 minutes (15 min prep + 20 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 Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing?

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 Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing?

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 Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Cold Niçoise Salad with Tuna and Lemon-Olive Oil Dressing?

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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