Rustic Niçoise Salad with Tuna, Anchovies, and Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A traditional Niçoise salad combining canned tuna, salty anchovies, fresh tomatoes, and hard-boiled eggs, tossed in a bright olive oil and lemon dressing. This French recipe, ready in about 25 minutes, pairs canned tuna in olive oil, anchovy fillets, hard-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 5 oz, drained canned tuna in olive oil
• 6, finely chopped anchovy fillets
• 2, quartered hard-boiled eggs
• 3 medium, sliced ripe plum tomatoes
• 1/4 cup Niçoise olives
• 1 small, thinly sliced red onion
• 1/3 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• to taste freshly ground black pepper
• to taste sea salt
• a handful, torn fresh basil leaves

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Instructions

1. Step 1: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, freshly ground black pepper, and sea salt to taste until the vinaigrette is smooth and slightly thickened.
2. Step 2: In a large salad bowl, combine 5 oz drained canned tuna, 6 finely chopped anchovy fillets, 3 medium sliced ripe plum tomatoes, 1/4 cup Niçoise olives, and 1 small thinly sliced red onion.
3. Step 3: Gently toss the salad ingredients with the prepared lemon vinaigrette until everything is evenly coated and fragrant.
4. Step 4: Arrange 2 quartered hard-boiled eggs on top of the salad, then sprinkle torn fresh basil leaves over the entire dish.
5. Step 5: Serve immediately, allowing the bold flavors of the anchovies and tuna to complement the bright acidity of the dressing.