Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple salad combining flaked canned tuna, sliced hard-boiled eggs, tomatoes, and olives, tossed with a bright lemon vinaigrette for a quick, satisfying meal. This french-inspired french ready in about 25 minutes pairs drained canned tuna in olive oil, large eggs, halved cherry tomatoes 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes. Drain and cool eggs under cold running water. Peel and slice into thick rounds.
  2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/4 cup Niçoise olives.
  3. Step 3: Flake 7 oz canned tuna (drained) into large chunks and add to the salad bowl with the sliced eggs.
  4. Step 4: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and salt and black pepper to taste until the vinaigrette is smooth and emulsified.
  5. Step 5: Drizzle the vinaigrette over the salad and gently toss all ingredients to coat evenly. Serve immediately.

Frequently asked questions

How long does Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 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 Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon 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 large eggs from drying out.

Can I substitute ingredients in Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon 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 Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon Vinaigrette 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 Niçoise-Inspired Tuna and Hard-Boiled Egg Salad with Lemon 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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