Composed Niçoise Salad with Tuna and Haricot Verts

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

A classic French composed salad featuring tender green beans, seared tuna, and ripe tomatoes arranged beautifully and dressed with a simple vinaigrette. This french 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.

Prep: 25 min Cook: 20 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Composed Niçoise Salad with Tuna and Haricot Verts take to make?

Total time is about 45 minutes (25 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 Composed Niçoise Salad with Tuna and Haricot Verts?

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 Composed Niçoise Salad with Tuna and Haricot Verts?

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 Composed Niçoise Salad with Tuna and Haricot Verts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Composed Niçoise Salad with Tuna and Haricot Verts?

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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