Niçoise Salad with Seared Tuna and Green Beans

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

A vibrant, balanced salad featuring seared tuna, crisp green beans, olives, and hard-boiled eggs dressed with a tangy Dijon vinaigrette. This French-inspired salad recipe, ready in about 35 minutes, pairs fresh tuna steak, green beans, small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 12 oz fresh tuna steak
• 8 oz, trimmed green beans
• 8, halved small new potatoes
• 3 large eggs
• 1/2 cup, pitted Kalamata olives
• 1 cup, halved cherry tomatoes
• 4 cups mixed salad greens
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon wedge

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 3 large eggs in a pot of cold water, bring to a boil, and cook for 10 minutes for hard-boiled eggs. Transfer to cold water, peel, and quarter.
2. Step 2: In a medium pot, boil 8 oz trimmed green beans and 8 halved small new potatoes for 8 minutes until tender but firm. Drain and cool.
3. Step 3: Whisk together 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking to emulsify the dressing.
4. Step 4: Heat a nonstick skillet over high heat. Season 12 oz fresh tuna steak with salt and pepper. Sear for 1.5 minutes per side for medium-rare. Remove and let rest for 3 minutes, then slice into 1/4-inch thick pieces.
5. Step 5: In a large bowl, toss 4 cups mixed salad greens, cooled green beans, potatoes, 1 cup halved cherry tomatoes, and 1/2 cup pitted Kalamata olives with half the dressing.
6. Step 6: Arrange salad on plates topped with sliced tuna and quartered eggs. Drizzle remaining dressing and squeeze 1 lemon wedge over the tuna before serving.