Mediterranean Niçoise Salad with Lemon Vinaigrette and Tuna

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining tender potatoes, green beans, tomatoes, and tuna, dressed with a bright lemon vinaigrette inspired by Mediterranean flavors. This French recipe (mediterranean), ready in about 35 minutes, pairs baby red potatoes, green beans, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 20 min Serves 3 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10 oz baby red potatoes in a pot of salted water and boil for 15 minutes until fork-tender; drain and slice into halves.
  2. Step 2: Trim 5 oz green beans and blanch in boiling salted water for 3 minutes, then transfer to ice water to cool; drain thoroughly.
  3. Step 3: In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove until smooth; season with salt and pepper.
  4. Step 4: Peel and quarter 2 hard-boiled eggs and drain 6 oz canned tuna.
  5. Step 5: On a large serving plate, arrange potatoes, green beans, 1 cup halved cherry tomatoes, 3 tbsp Niçoise olives, 1 tbsp capers, eggs, and tuna in groups without mixing.
  6. Step 6: Drizzle the lemon vinaigrette evenly over the composed salad just before serving.

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