Composed Niçoise Salad with Seared Tuna and Green Beans

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A traditional French Niçoise salad featuring seared tuna, crisp green beans, and vibrant vegetables arranged beautifully with hard-boiled eggs and olives. This French recipe (mediterranean), ready in about 45 minutes, pairs fresh tuna steak, fresh green beans, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 8 oz fresh tuna steak
• 6 oz fresh green beans
• 8 oz baby potatoes
• 3 large eggs
• 2 medium ripe tomatoes
• 1/3 cup Niçoise olives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 8 oz baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer for 15 minutes until tender but firm. Drain and let cool.
2. Step 2: Meanwhile, bring a separate pot of salted water to a boil. Blanch 6 oz fresh green beans for 3 minutes until bright green and crisp-tender, then immediately transfer to an ice bath to stop cooking; drain and set aside.
3. Step 3: Place 3 large eggs in boiling water and cook for 10 minutes for hard-boiled eggs. Remove, cool under cold water, then peel and quarter.
4. Step 4: Slice 2 medium ripe tomatoes into wedges.
5. Step 5: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 8 oz fresh tuna steak with salt and black pepper. Sear tuna for 2 minutes per side until the edges are cooked but the center remains rare. Remove and let rest 5 minutes, then slice into 1/2-inch strips.
6. Step 6: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and black pepper to taste until emulsified.
7. Step 7: On a large platter, arrange cooled potatoes halved, green beans, tomato wedges, quartered eggs, 1/3 cup Niçoise olives, and sliced tuna in separate sections.
8. Step 8: Drizzle the vinaigrette evenly over the salad, sprinkle 2 tbsp chopped fresh parsley on top, and serve immediately.