Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and quick Niçoise salad using canned tuna and baby potatoes, tossed in a bright and tangy lemon dressing for a satisfying meal in minutes. This french ready in about 35 minutes pairs baby potatoes, canned tuna in water, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 10 oz baby potatoes in salted water for 15 minutes until tender; drain and cut into halves.
  2. Step 2: Trim and blanch 5 oz green beans in boiling salted water for 3 minutes, then plunge into ice water; drain well.
  3. Step 3: Peel and quarter 2 hard-boiled eggs and halve 1 cup cherry tomatoes.
  4. Step 4: In a bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1 tsp Dijon mustard until emulsified; season with salt and pepper.
  5. Step 5: In a large bowl, combine potatoes, green beans, cherry tomatoes, 7 oz drained canned tuna, 1/4 cup Niçoise olives, and eggs.
  6. Step 6: Pour the lemon dressing over the salad and gently toss to coat.
  7. Step 7: Sprinkle 6 chopped fresh basil leaves on top before serving for added aroma and color.

Frequently asked questions

How long does Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing take to make?

Total time is about 35 minutes (15 min prep + 20 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 Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing?

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 Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Niçoise Salad with Tuna, Potatoes, and Lemon Dressing?

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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