Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Niçoise salad featuring tender green beans, flaked canned tuna, hard-boiled eggs, and a delicate shallot vinaigrette. This French recipe, ready in about 30 minutes, pairs canned tuna in olive oil, green beans, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 oz, drained canned tuna in olive oil
• 7 oz green beans
• 3 large eggs
• 12 halves cherry tomatoes
• 1/4 cup Niçoise olives
• 1 small shallot
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Place 3 large eggs in a saucepan, cover with cold water, bring to a boil, then simmer gently for 10 minutes; transfer eggs to cold water to cool, peel, and quarter.
2. Step 2: Trim and blanch 7 oz green beans in boiling salted water for 4 minutes until bright green and tender-crisp; drain and cool under cold running water.
3. Step 3: Finely mince 1 small shallot and whisk together with 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, salt, and black pepper to create a vinaigrette.
4. Step 4: In a large bowl, combine drained 6 oz canned tuna flaked into chunks, blanched green beans, 12 cherry tomato halves, 1/4 cup Niçoise olives, and quartered eggs.
5. Step 5: Drizzle the shallot vinaigrette over the salad and gently toss to combine all flavors evenly before serving.