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Salad Tuna Nicoise
with a French vinaigrette

Active: 35 min Total: 35 min
A light salad nicoise is just the right dish for recovering from the heavy foods of the holidays while still enjoying a filling dinner.
Smarts: This would make a great 'mason' jar salad. Put the vinaigrette on the bottom and then layer with tuna, eggs, green beans, tomatoes, and greens.


Salad Tuna Nicoise:
  • Eggs - 4 , hard-boiled
  • Shallots - 1/2 bulb , diced
  • Capers - 1 tsp
  • Vinegar, sherry - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 6 Tbsp
  • Green beans - 1/4 lb , chopped into 2" pieces
  • Olives, pitted (green or black) - 1/2 cup , sliced
  • Tomatoes - 1 , chopped
  • Tuna (10 oz) - 1 can
  • Salad greens - 6 oz


  1. Hard boil eggs - Place in a saucepan, and cover eggs by 1” (or 2.5 cm) of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 3 days ahead)
  2. Make vinaigrette - Dice shallots. Mix with capers, sherry vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper.
  3. Green beans - Slice into 2” (or 5 cm) long pieces. Place into a microwave-safe bowl, cover with a wet paper towel and microwave for 1.5 to 2 minutes, until tender but still crunchy.
  4. Olives - Slice.
  5. Tomatoes - Chop.
  6. Tuna - Drain.

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  1. Toss vinaigrette with greens, chopped hard boiled eggs, green beans, olives, tomatoes, and tuna. Season to taste with salt and pepper.
  2. Start slow-cooking tomorrow night’s dinner if desired.



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