Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Niçoise salad featuring tender green beans, flaked canned tuna, hard-boiled eggs, and a delicate shallot vinaigrette. This french-inspired french ready in about 30 minutes pairs drained 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.

★ 4.4 (15 ratings) Prep: 15 min Cook: 15 min Serves 3 French cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 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 Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green beans from drying out.

Can I substitute ingredients in Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette?

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 Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Green Bean and Tuna Niçoise Salad with Shallot Vinaigrette?

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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