Canned Tuna Nicoise Salad

This canned tuna niçoise salad is a budget-friendly recipe that will help save you money! Not only is this meal easy to prepare but it's also packed full of nutritious ingredients like tuna, eggs, and potatoes for a balanced dish that tastes absolutely incredible.

Plus, with its vibrant colors and salty flavors this salad will have you coming back for more.

Check out other recipes in our Weekly Meal Plans available for you!

This recipe for Canned Tuna Nicoise Salad was previously posted as a sponsored by Rockridge Press. It has since been updated. I received a copy of The Healthy Meal Prep Cookbook to review and was compensated for this post, however, all opinions are my own.

Juggling a busy schedule can make it difficult to prepare balanced meals.  It’s easy to reach for frozen and microwavable meals when you’re short on time, but being too busy shouldn’t mean that you can’t have balanced and delicious meals.

Today I'm going to share with you a delicious recipe for Canned Tuna Nicoise Salad and a few tips on how to plan ahead and prep lunches to take with you to work.

Looking for more budget-friendly recipes? Try my Family Meal Planning on a Budget or my Meal Planning with Grocery List on a Budget blog posts.

💭How to Meal Prep Properly

Learning how to meal prep properly will not only save you time and energy, but it will also help to make sure that you and your family eat homemade and nutritious meals.

The Healthy Meal Prep Cookbook shows you how simple it is to enjoy fresh and flavorful meals on even the most hectic days all while providing practical and simple solutions with easy to follow instructions.

💭Lunch Tips

Prepping ahead for lunch at the office is a great way to save time and money. Here are some easy tips for doing so:

• Buy groceries in bulk and make food in batches so you have enough lunch for the week.
• Freeze individual portions of proteins for salads that can be thawed out overnight.
• Pack snacks like trail mix, nuts, dried fruit or granola bars to avoid getting tempted by unhealthy options while out.
• Use insulated lunch bags with ice packs to keep cold foods safe and fresh.
• Prep vegetables ahead of time so they are ready to throw into salads or sandwiches.
• Make sandwiches and salads the night before and store them in the refrigerator until morning.

🛒Helpful Kitchen Tools

[10 Pack] Glass Meal Prep Containers, Food Storage Containers with Lids AirtightLunch Bag InsulatedAluminum Egg SlicerSalad Dressing Container to Go

Main Ingredients Needed

Make sure you print out the recipe below and save it for later!

• Red potatoes; sliced into 1-inch cubes
• Olive oil
• Salt and pepper
• Hard boiled eggs
• Fresh spinach
• Fresh green beans; steamed
• Grape tomatoes
• 2 - 4 ounce cans tuna; packed in water drained
• Green olives

Step-by-Step Directions

How to Prepare the Red Potatoes:

1. Preheat the oven to 350 degrees. Coat a baking sheet with non-stick cooking spray.
2. In a small bowl, add the potatoes, olive oil and salt.  Toss to evenly coat.
3. Spread the potatoes in a single layer on the baking sheet. 
4. Roast until golden brown and tender about 20 to 25 minutes. Set aside to cool while you put the rest of the salad together. 
5. Peel the hard boiled potatoes and slice them into quarters lengthwise.

How to put the Salad Together:

1. Into each of the four containers, place 1 cup of the spinach, top with ¼ cups of the potatoes, 4 egg quarters, ¼ cup of green beans and tomatoes, ¼ cup green olives and ½ can of the tuna. 
2. Sprinkle each with the black pepper. 
3. When ready to eat, serve with your favorite dressing. I love my easy, simple recipe for Homemade Italian Salad Dressing. It's so much better than a bottled brand. 

You can also serve this salad on a large platter for a sit down light dinner or lunch. This salad will serve 2 people. 

💭Storage Tips

Storing leftover tuna salad can be tricky, as the mayonnaise in it can cause it to spoil quickly if not handled properly. To maximize storage time and ensure food safety, store your tuna salad in an airtight container or wrap it tightly in plastic wrap before placing it in the refrigerator.

Tuna salad should be consumed within three to four days of making, or a day after being purchased from a store.

16 Pieces Glass Containers Set for Food Storage with Airtight Lids

Food Storage with Airtight Lids.

$27.99

Buy on Amazon

⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.

🌟Try these recipes next...

📖 Recipe Card

Lois

Canned Tuna Nicoise Salad

Be the first to rate it!

Potatoes, green beans, eggs and tuna combined in a smaller portion size perfect to bring to work with you!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Recipes

Cuisine: American

Calories: 570

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 small red potatoes; sliced into 1-inch cubes
• 1 teaspoon olive oil
• ¼ teaspoon salt
• 4 large eggs; hard boiled
• 5 ounces fresh spinach; about 4 cups
• 1 cup fresh green beans; steamed
• 1 cup grape tomatoes
• 2 - 4 ounce cans tuna; packed in water drained
• ⅛ teaspoon freshly ground pepper
• ½ cup green olives

Get ingredients with

Get Recipe Ingredients

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Cook ModePrevent your screen from going dark

Method

 

How to Bake the Potatoes

1. Preheat the oven to 350 degrees.
2. Coat a baking sheet with non-stick cooking spray.
3. In a small bowl, add the potatoes, olive oil and salt. Toss to evenly coat.
4. Spread the potatoes in a single layer on the baking sheet. 
5. Roast until golden brown and tender about 20 to 25 minutes. Set aside to cool while you put the rest of the salad together. 
6. Peel the hard boiled potatoes and slice them into quarters lengthwise. 

How to put the Salad Together

1. Divide the ingredients between two containers starting first with the spinach on the bottom. Then layer on top of the spinach the potatoes, egg quarters, green beans, tomatoes, green olives and the tuna.
2. Sprinkle each with the black pepper. 
3. When ready to eat, serve with your favorite dressing. 

Nutrition

Serving: 1ServingCalories: 570kcalCarbohydrates: 39gProtein: 53gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 426mgSodium: 1434mgFiber: 8gSugar: 7g

Notes

If you are not prepping this salad for lunch, you can also place all the ingredients on a large serving platter for everyone to help themselves.

Tried this recipe?

Let us know how it was!

This recipe has been updated since it first appeared in 2018 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!