Composed Niçoise Salad with Tuna and Haricot Verts

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A classic French composed salad featuring tender green beans, seared tuna, and ripe tomatoes arranged beautifully and dressed with a simple vinaigrette. This French recipe, ready in about 45 minutes, pairs baby potatoes, green beans, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 small baby potatoes
• 200 grams green beans
• 4 large eggs
• 3 medium ripe tomatoes
• 150 grams canned tuna in olive oil
• 50 grams Niçoise olives
• 6 anchovy fillets
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove
• 1 tsp Dijon mustard
• to taste salt
• to taste freshly ground black pepper
• 2 tbsp chopped fresh parsley

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

Instructions

1. Step 1: In a medium pot, cover 12 small baby potatoes with cold salted water and bring to a boil over high heat. Cook for 15 minutes until tender when pierced with a fork, then drain and let cool slightly.
2. Step 2: While the potatoes cook, trim and blanch 200 grams of green beans in boiling salted water for 3 minutes until bright green and just tender. Immediately transfer to ice water to stop cooking, then drain.
3. Step 3: Place 4 large eggs in a small pot with cold water, bring to a boil, then simmer for 9 minutes for hard-boiled eggs. Drain, cool in ice water, peel and halve.
4. Step 4: Slice 3 medium ripe tomatoes into wedges. Drain 150 grams canned tuna and flake into large chunks.
5. Step 5: In a small bowl, combine 4 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp Dijon mustard, salt, and freshly ground black pepper. Whisk until emulsified and fragrant.
6. Step 6: Slice cooled potatoes in half. On a large platter, arrange potatoes, green beans, tomato wedges, halved eggs, tuna chunks, 50 grams Niçoise olives, and 6 anchovy fillets in groups to display the colors.
7. Step 7: Drizzle the vinaigrette evenly over the salad and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately or chilled.