This canned tuna niçoise salad is an easy, budget-friendly meal made with tuna, hard-boiled eggs, red potatoes, green beans, tomatoes, and olives.
It’s colorful, satisfying, and simple to prepare, making it a fresh Family Dinner Idea for busy nights when you want something lighter than takeout.
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This recipe for Canned Tuna Nicoise Salad was previously posted as a sponsored by Rockridge Press in 2018. 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.
Table of Contents
- Recipe at a Glance
- Make-Ahead Lunch Tips
- Main Ingredients Needed
- Step-by-Step Directions
- How to Make Canned Tuna Niçoise Salad
- Insider Tips from My Kitchen to Yours
- Storing & Serving Tips
- Recipe FAQ's
- Try These Other Salad Recipes Next:
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 15 min | Cook: 20 min | Difficulty: Easy | Servings: 2
Main Ingredients: Canned tuna, red potatoes, green beans, hard-boiled eggs, lettuce, grape tomatoes, green olives
Why You’ll Love It: It combines simple ingredients into a fresh, filling meal with a good mix of protein and vegetables.
Best For: Light lunches, easy dinners, or meal prep for two
Make-Ahead Lunch Tips
- Cook the potatoes, green beans, and eggs up to two days in advance and refrigerate them separately.
- Wait to assemble the salad until you are ready to eat so the lettuce stays crisp.
- Pack the dressing in a separate container and add it just before serving. Keep the salad chilled with an ice pack when taking it to work.
- I like to use insulated lunch bags with ice packs to keep cold foods safe and fresh.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
How to Make Canned Tuna Niçoise Salad
Step 1: Roast the potatoes.
Preheat the oven to 350°F and lightly coat a baking sheet with nonstick cooking spray. Toss the red potatoes with olive oil and salt, then arrange them in a single layer on the baking sheet. Roast for 20–25 minutes, or until golden brown and fork-tender. Set aside to cool slightly.
Step 2: Prepare the green beans and eggs.
Cook the green beans until crisp-tender, then drain and allow them to cool. Peel the hard-boiled eggs and cut them into quarters lengthwise.
Step 3: Prepare the tuna.
Drain the canned tuna and gently break it into bite-sized pieces with a fork.
Step 4: Assemble the salad.
Divide the lettuce between two plates or bowls. Arrange the roasted potatoes, green beans, grape tomatoes, green olives, hard-boiled eggs, and tuna over the lettuce.
Step 5: Season and serve.
Sprinkle with black pepper and serve with your favorite dressing. My Homemade Italian Salad Dressing works well with this salad.
You can also serve this salad on a large platter for a sit down light dinner or lunch. This salad will serve 2 people.
Insider Tips from My Kitchen to Yours
✔️ DO let the roasted potatoes, eggs, and green beans cool before placing them on the lettuce so it stays crisp.
❌ DO NOT add the dressing until just before serving, or the lettuce may become soggy.
Storing & Serving Tips
Refrigerate: Store the salad components separately in airtight containers for up to 2 days, then assemble just before serving.
Serving Tips: Serve chilled or at room temperature, with the dressing added right before eating so the lettuce stays crisp.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Tuna salad can be stored in an airtight container in the refrigerator for 3–4 days. For this recipe, keep the dressing and lettuce separate when possible so the greens stay crisp.
Yes. Cook the potatoes, green beans, and eggs up to 2 days ahead and store them separately in the refrigerator. Assemble the salad and add the dressing just before serving.
Fresh or frozen green beans will give the salad the best texture. Canned green beans can be used, but drain them well and expect them to be softer.
Yes. Baby gold potatoes or fingerling potatoes are good substitutes for red potatoes. Cut them into similar-sized pieces so they cook evenly.
Try These Other Salad Recipes Next:
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🗒️Shopping List
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📖 Recipe Card
Canned Tuna Nicoise Salad
Ingredients
- 2 small red potatoes, cut into 1-inch pieces
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 4 large eggs, hard-boiled
- 5 ounces fresh lettuce, about 4 cups
- 1 cup fresh green beans, trimmed
- 1 cup grape tomatoes
- 2 (4-ounce) cans tuna, packed in water, drained
- ⅛ teaspoon freshly ground pepper
- ½ cup green olives
Method
- Preheat the oven to 350°F. Lightly coat a baking sheet with nonstick cooking spray.
- Toss the red potatoes with the olive oil and salt until evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, or until golden brown and fork-tender. Set aside to cool slightly.
- Cook the green beans until crisp-tender, then drain and allow them to cool.
- Peel the hard-boiled eggs and cut them into quarters lengthwise.
- Drain the tuna and gently break it into smaller pieces with a fork.
- Divide the lettuce between two plates or bowls.
- Arrange the roasted potatoes, green beans, grape tomatoes, green olives, hard-boiled eggs, and tuna over the greens.
- Sprinkle with freshly ground black pepper and serve with your favorite salad dressing.
Nutrition
Notes
Tips
- Let the potatoes, green beans, and eggs cool before adding them to the salad so the greens stay crisp.
- Drain the tuna well before adding it to the salad.
- Add the dressing just before serving.
Storage & Make Ahead
- Store the ingredients separately in airtight containers in the refrigerator for up to 2 days.
- The potatoes, eggs, and green beans can be prepared ahead, then the salad can be assembled when ready to serve.
Tried this recipe?
Let us know how it was!
Nancy says
The recipe says Servings: 2, yet in the instructions it has you divide the ingredients into 4 containers.
Lois says
Thank you for catching that! I did update the recipe card to show 4 servings. 🙂 Thanks for visiting today Nancy.