Tuna Niçoise Salad with Jammy Eggs

Why You’ll Love This Recipe

• Classic French flavors with a fresh, modern touch: jammy eggs, crisp beans, and bright vinaigrette.
• Composed salad looks restaurant-beautiful but is easy to assemble at home.
• Flexible for weeknights or entertaining; serve as a main or a generous lunch.
• Make-ahead friendly: cook components in advance and dress just before serving.

Grocery List

• Produce: Small new potatoes, green beans, shallot, cherry tomatoes, fresh basil, lemon (optional)
• Dairy: Eggs
• Pantry: Tuna in olive oil, extra-virgin olive oil, red wine vinegar, Dijon mustard, capers (optional), anchovy fillets (optional), Niçoise or Kalamata olives, kosher salt, black pepper

Full Ingredients

For the Red Wine–Dijon Vinaigrette (about 1/2 cup)

• 1/3 cup (80 ml) extra-virgin olive oil
• 3 tbsp (45 ml) red wine vinegar
• 1 tbsp (15 g) Dijon mustard
• 1 small shallot, minced (about 2 tbsp / 20 g)
• 2 tsp capers, minced (optional but lovely)
• 2 anchovy fillets, finely minced (optional, classic)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Salad

• 1 lb (450 g) small new potatoes, halved
• 8 oz (225 g) green beans, trimmed
• 4 large eggs
• 2 cans tuna packed in olive oil, 5 oz (142 g) each, drained well
• 1 cup (150 g) cherry tomatoes, halved
• 1/2 cup (75 g) Niçoise or Kalamata olives, pitted
• 1/4 cup loosely packed fresh basil leaves, torn
• Kosher salt and freshly ground black pepper, to taste

To Finish

• Flaky sea salt, for serving
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Make the vinaigrette

In a small bowl, whisk together the red wine vinegar, Dijon, minced shallot, capers, anchovy (if using), kosher salt, and black pepper. Slowly whisk in the olive oil until emulsified. This yields about 1/2 cup. Set aside 1.5–2 tablespoons to moisten the tuna later.

Step 2: Cook the potatoes

Place the halved potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a brisk simmer and cook 10–12 minutes until a knife slides in easily. Drain well, return to the warm pot, and toss immediately with 2 tablespoons vinaigrette. Set aside to cool slightly (5–10 minutes).

Step 3: Cook jammy eggs

Meanwhile, bring a small saucepan of water to a rolling boil. Gently lower in the eggs with a spoon. Boil exactly 7 minutes for jammy centers. Transfer eggs to an ice bath for 5 minutes. Peel under cool running water and halve lengthwise. Lightly season the cut sides with a pinch of salt and pepper.

Step 4: Blanch the green beans

In the same pot used for potatoes, bring fresh salted water to a boil. Add green beans and cook 3 minutes until bright green and crisp-tender. Shock in an ice bath for 2 minutes, drain, and pat dry. Toss with 1 tablespoon vinaigrette and a pinch of salt.

Step 5: Prep the tuna and veggies

Flake the drained tuna into bite-size pieces and gently moisten with the reserved 1.5–2 tablespoons vinaigrette (add an extra teaspoon olive oil if your tuna is water-packed). Halve the cherry tomatoes, pit olives if needed, and tear the basil leaves.

Step 6: Compose the salad

On a large platter or in a wide shallow bowl, arrange the dressed potatoes, green beans, flaked tuna, tomatoes, olives, and egg halves in neat sections or loose clusters so each ingredient is visible. Scatter the torn basil over the top.

Step 7: Dress and finish

Drizzle 2–3 tablespoons of the remaining vinaigrette over the salad (you may not need it all). Finish with flaky sea salt and freshly ground black pepper to taste. Serve immediately with optional lemon wedges.

Pro Tips

• Toss potatoes while warm so they soak up the vinaigrette and taste seasoned all the way through.
• Use an ice bath for both eggs and green beans to lock in the jammy yolks and vibrant green color.
• For the prettiest eggs, peel under running water and wipe your knife between cuts for clean halves.
• Quality tuna matters: olive oil–packed tuna has the best texture and flavor here.
• Compose, don’t toss: arranging the components keeps everything crisp and lets each element shine.

Variations

• Seared fresh tuna: Season 2 tuna steaks (6 oz each) with salt and pepper; sear in 1 tbsp oil over high heat, 1–1.5 minutes per side for medium-rare. Slice and use in place of canned tuna.
• Anchovy-forward: Add 2–3 extra anchovy fillets on top of the eggs and beans for a briny, classic touch.
• Potato-free: Skip potatoes and add 1 sliced Persian cucumber and extra tomatoes for a lighter, lower-carb version.

Storage & Make-Ahead

Cook potatoes, beans, and eggs up to 3 days ahead; store separately, covered, in the refrigerator. Keep vinaigrette in a jar up to 1 week; shake before using. Flake and dress the tuna just before serving. For best texture, assemble and dress the salad right before eating. Leftovers (dressed) keep 1 day; eggs and potatoes may firm up slightly after chilling.

Nutrition (per serving)

Approx. 520 calories; 31 g fat (5 g saturated); 29 g carbohydrates; 5 g fiber; 7 g sugars; 30 g protein; 950 mg sodium. Nutrition is an estimate and will vary based on brands and optional ingredients.