Salade Niçoise with Tuna and Hard-Boiled Eggs
A vibrant French salad combining seared tuna, crisp green beans, olives, and hard-boiled eggs dressed in a tangy vinaigrette. This french-inspired salads ready in about 30 minutes pairs fresh tuna steak, trimmed green beans, halved small new potatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Salade Niçoise with Tuna and Hard-Boiled Eggs take to make?
Total time is about 30 minutes (20 min prep + 10 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 Salade Niçoise with Tuna and Hard-Boiled Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tuna steak from drying out.
Can I substitute ingredients in Salade Niçoise with Tuna and Hard-Boiled Eggs?
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 Salade Niçoise with Tuna and Hard-Boiled Eggs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salade Niçoise with Tuna and Hard-Boiled Eggs?
French salads 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.
