Rustic Niçoise Salad with Potatoes, Green Beans, and Tuna
A robust Niçoise salad featuring equal parts boiled potatoes and green beans with tuna, olives, and a mustard-olive oil dressing. This French recipe, ready in about 40 minutes, pairs small potatoes, French green beans, canned tuna in olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, halved small potatoes
- 12 oz, trimmed French green beans
- 7 oz, drained canned tuna in olive oil
- 1/3 cup Niçoise olives
- 3, hard boiled and halved large eggs
- 5 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz halved small potatoes and cook for 12 minutes until tender but firm. Remove with slotted spoon.
- Step 2: In the same boiling water, add 12 oz trimmed French green beans and cook for 3-4 minutes until crisp-tender. Drain and immediately plunge into ice water to preserve color and texture.
- Step 3: Whisk together 5 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp Dijon mustard, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until fully emulsified.
- Step 4: In a large serving bowl, combine the cooked potatoes, green beans, 7 oz drained canned tuna, and 1/3 cup Niçoise olives. Toss gently with the mustard dressing to coat evenly.
- Step 5: Arrange 3 halved hard-boiled eggs on top and serve at room temperature for a rustic, balanced Niçoise experience.









