Niçoise Salad with Tuna and Green Beans

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A vibrant French salad featuring seared tuna, crisp green beans, olives, and hard-boiled eggs dressed in a tangy Dijon vinaigrette. This French-inspired salad recipe, ready in about 40 minutes, pairs fresh tuna steak, green beans, trimmed, small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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

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

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

Instructions

1. Step 1: Place 8 small new potatoes in a pot and cover with cold water. Bring to a boil and cook for 15 minutes until tender. Drain and slice in halves.
2. Step 2: Meanwhile, blanch 1 cup trimmed green beans in boiling salted water for 3 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking.
3. Step 3: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking to emulsify the dressing.
4. Step 4: Heat a non-stick skillet over medium-high heat and sear 8 oz fresh tuna steak for 2 minutes per side for medium-rare. Let rest for 5 minutes, then slice into 1/2-inch strips.
5. Step 5: On a large platter, arrange 4 cups mixed salad greens topped with halved cherry tomatoes, 1/3 cup Kalamata olives, sliced new potatoes, blanched green beans, and quartered hard-boiled eggs.
6. Step 6: Place sliced tuna on top and drizzle evenly with the prepared Dijon vinaigrette. Serve immediately.