Salade Niçoise with Tuna and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant French salad combining seared tuna, crisp green beans, olives, and hard-boiled eggs dressed in a tangy vinaigrette. This French-inspired salad recipe, ready in about 30 minutes, pairs fresh tuna steak, green beans, small new potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, trimmed green beans
• 6, halved small new potatoes
• 2, peeled and quartered hard-boiled eggs
• 1 cup, halved cherry tomatoes
• 1/2 cup Niçoise olives
• 2 cups mixed salad leaves
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 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: Boil 6 halved small new potatoes in salted water for 15 minutes until tender, then drain. In the same water, blanch 1 cup trimmed green beans for 3 minutes until bright green and crisp-tender; drain and plunge into ice water to stop cooking.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 8 oz fresh tuna steak with 1/4 tsp salt and 1/8 tsp black pepper, then sear for 2 minutes per side for medium-rare. Remove and let rest.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
4. Step 4: On a large platter, arrange 2 cups mixed salad leaves, the potatoes, green beans, 1 cup halved cherry tomatoes, 1/2 cup Niçoise olives, and 2 quartered hard-boiled eggs.
5. Step 5: Slice the rested tuna into 1/2-inch slices and lay on top of the salad. Drizzle with the vinaigrette just before serving.