Salade Niçoise with Tuna, Green Beans and Egg

Name: Salade Niçoise with Tuna, Green Beans and Egg
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 whole large eggs, hard-boiled; 8 oz (225 g) fresh green beans, trimmed, halved crosswise; 4 cups (100 g) mixed salad greens, washed and dried; 2 cans (5 oz each) (280 g) canned albacore tuna in water or olive oil, drained and flaked into chunks; ¾ cup (110 g) Niçoise or Kalamata olives, pitted; 2 whole (300 g) ripe medium tomatoes, quartered; ¼ whole (30 g) red onion, thinly sliced; 2 tbsp (30 ml) red wine vinegar; 1 tbsp (15 ml) Dijon mustard; 6 tbsp (90 ml) extra-virgin olive oil; 1 whole (5 g) garlic clove, minced; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A classic French salad from Nice, featuring tender green beans, flaky canned or fresh tuna, hard-boiled eggs, and crisp greens, all dressed with a bright Dijon vinaigrette. This composed salad is light yet satisfying, perfect for lunch or a light dinner. The vegetables are lightly cooked and cooled so they remain tender but don't wilt when dressed.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: 4 servings (about 2½ cups salad per person)

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Ingredients

4 servings

4 whole large eggs, hard-boiled
8 oz (225 g) fresh green beans, trimmed, halved crosswise
4 cups (100 g) mixed salad greens, washed and dried
2 cans (5 oz each) (280 g) canned albacore tuna in water or olive oil, drained and flaked into chunks
¾ cup (110 g) Niçoise or Kalamata olives, pitted
2 whole (300 g) ripe medium tomatoes, quartered
¼ whole (30 g) red onion, thinly sliced
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Dijon mustard
6 tbsp (90 ml) extra-virgin olive oil
1 whole (5 g) garlic clove, minced
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

Equipment (6)

Large pot (for boiling eggs and beans)
Medium bowl (for ice bath)
Colander
Large cutting board
Large serving bowl or individual plates
Small bowl (for vinaigrette)

Steps

Before you start

Hard-boil eggs while you prep vegetables (total 12 minutes in boiling water)
Fill a bowl with ice water for cooling cooked vegetables
Have all ingredients prepped and within reach before assembling

1
Hard-boil the eggs
- Place 4 eggs in a large pot and cover with cold water by 1 inch.
- Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to the ice bath to stop cooking.
- Once cool (about 2 minutes), peel gently under cold running water, starting from the wider end.
- Pat dry and set aside.
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Ready when: Egg whites are opaque and yolks are pale yellow throughout
Tip: An ice bath stops the cooking immediately and prevents that gray-green ring around the yolk.
2
Cook and chill green beans
- Bring a large pot of salted water to a boil.
- Add the 8 oz trimmed and halved green beans and cook for 4–5 minutes, until tender-crisp and bright green.
- Drain in a colander, then immediately plunge into the ice bath for 1–2 minutes to stop cooking.
- Drain well and pat dry with paper towels.
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Ready when: Green beans bend slightly but don't snap; they are bright green
Tip: Don't overcook—they'll lose color and crunch. Ice water stops cooking instantly.
3
Make the vinaigrette
- In a small bowl, whisk together 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, and 1 minced garlic clove.
- Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking constantly until emulsified.
- Season with salt and freshly ground black pepper to taste.
- Set aside.
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Ready when: Vinaigrette is slightly thickened and well combined
Tip: Whisk the mustard and vinegar first to help emulsify the oil smoothly.
4
Assemble the salad
- In a large serving bowl or on individual plates, arrange the 4 cups mixed greens as a base.
- Distribute the cooled green beans, 4 quartered tomatoes, 0.25 sliced red onion, 2 cans flaked tuna, and 0.75 cup olives over the greens in groups, creating a visually organized salad.
- Halve or quarter the hard-boiled eggs and add them to the salad.
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Ready when: All ingredients are evenly distributed and visible
Tip: Keep the ingredients in separate sections (not tossed together) to show off the classic composed salad presentation.
5
Dress and serve
- Drizzle the vinaigrette over the salad, starting with a light coating so greens don't become soggy.
- Toss gently just before serving, or let guests dress their own portions.
- Sprinkle with chopped fresh parsley if using.
- Serve immediately.
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Ready when: All elements are lightly coated and ready to eat
Tip: If making ahead, dress just before serving to keep the greens crisp and the salad from becoming watery.

Good to know

Tips

Salade Niçoise is meant to be a composed salad—keep ingredients in sections for visual appeal rather than tossing everything together at once.
Don't dress the greens too early; wait until just before serving to prevent wilting.
For a heartier version, serve with crusty bread and a glass of crisp white wine such as Sauvignon Blanc.
If using fresh tuna, it should be sushi-grade and seared quickly (30 seconds per side) for a rare to medium-rare center, then cooled before breaking into chunks.

Make ahead

Vegetables (green beans, tomatoes, onion) and eggs can be cooked and stored separately in the refrigerator up to 8 hours ahead. Make the vinaigrette up to 2 days ahead and store covered. Assemble the salad and dress just before serving.

Storage & reheating

Salad keeps covered in the refrigerator for up to 2 days if dressed lightly or not at all. Store dressing separately (up to 4 days). Cooked vegetables and eggs keep refrigerated for up to 3 days. Do not freeze.

Substitutions

canned albacore tuna in water or olive oil → Grilled or pan-seared fresh tuna steak, cooled and flaked. For a fresher alternative; cook to 145°F internal temperature, then cool before flaking.
Niçoise or Kalamata olives → Capers (2–3 tbsp) or a mix of capers and olives. Capers add a briny, peppery note if you prefer less sweetness.
red wine vinegar → Sherry vinegar or white wine vinegar. Use the same amount; sherry vinegar is slightly sweeter, white wine vinegar is more delicate.
mixed salad greens → Butter lettuce, romaine, or arugula. Choose sturdy greens that won't wilt easily when dressed.