Niçoise Salad with Tuna and Herb Vinaigrette

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A refreshing Niçoise salad showcasing canned tuna, crisp vegetables, and a bright herb-infused vinaigrette for vibrant Mediterranean flavor. This French recipe (mediterranean), ready in about 40 minutes, pairs canned tuna in olive oil, green beans, baby potatoes 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.

Ingredients

• 5 oz canned tuna in olive oil
• 5 oz green beans
• 7 oz baby potatoes
• 2 large eggs
• 1 cup, halved cherry tomatoes
• 1/3 cup Niçoise olives
• 3 cups mixed salad greens
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp, chopped fresh basil leaves
• 2 tbsp, chopped fresh parsley
• 1, minced garlic clove
• 1 tsp Dijon mustard
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Place 7 oz baby potatoes in salted boiling water and cook for 15 minutes until tender. Drain and let cool slightly, then slice into halves.
2. Step 2: Blanch 5 oz green beans in boiling salted water for 3 minutes until bright green and crisp-tender. Transfer to an ice bath, then drain.
3. Step 3: Place 2 large eggs in boiling water and cook for 10 minutes until hard-boiled. Cool under cold water, peel, and quarter.
4. Step 4: In a small bowl, whisk together 4 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tbsp chopped basil, 2 tbsp chopped parsley, salt, and black pepper until emulsified.
5. Step 5: In a large bowl, combine 3 cups mixed salad greens, sliced potatoes, green beans, 1 cup halved cherry tomatoes, 1/3 cup Niçoise olives, and 5 oz canned tuna (drained and flaked).
6. Step 6: Drizzle the herb vinaigrette over the salad and toss gently to combine.
7. Step 7: Arrange the quartered hard-boiled eggs on top and serve chilled or at room temperature.