Composed Niçoise Salad with Pan-Seared Tuna and Green Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant composed salad featuring fresh green beans, tender potatoes, ripe tomatoes, hard-boiled eggs, and pan-seared tuna, dressed in a classic olive oil vinaigrette. This french ready in about 50 minutes pairs small new potatoes, green beans, vine-ripened tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 12 oz small new potatoes
• 8 oz, trimmed green beans
• 2 medium, quartered vine-ripened tomatoes
• 3 large eggs
• 8 oz fresh tuna steak
• 1/3 cup Niçoise olives
• 1/4 cup, plus 2 tbsp for searing extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste salt
• to taste black pepper
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Place 12 oz small new potatoes in a medium pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook potatoes for 15 minutes until tender when pierced with a fork, then drain and let cool.
2. Step 2: Meanwhile, bring a saucepan of salted water to a boil and add 8 oz trimmed green beans. Cook for 3 minutes until crisp-tender, then drain and immediately transfer to a bowl of ice water to stop cooking and retain their bright green color.
3. Step 3: Place 3 large eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes. Remove eggs, cool under cold running water, peel, and cut into quarters.
4. Step 4: Heat 2 tbsp extra virgin olive oil in a non-stick skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and black pepper. Sear tuna for 2 minutes per side until just cooked but still pink in the center. Remove from heat and let rest 5 minutes, then slice into 1/2-inch thick pieces.
5. Step 5: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, and salt and black pepper to taste until emulsified and slightly thickened.
6. Step 6: Cut the cooled potatoes into halves or quarters depending on size. In a large serving dish, arrange 1/3 cup Niçoise olives, 2 quartered medium vine-ripened tomatoes, the cooled green beans, potatoes, sliced tuna, and quartered eggs. Drizzle the vinaigrette evenly over the salad.
7. Step 7: Garnish with 1 tbsp chopped fresh parsley and serve immediately or chill for up to 30 minutes for flavors to meld.