Salad Niçoise

It’s supremely delicious and easy and can be dressed to look fancy. Pre-cooked green beans and delicious baby potatoes make it ultra fashionable and incredibly easy to love.

Total Time 4 Servings


  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • Sea salt and freshly ground black pepper to taste
  • 1 (5 ounce) package mesculin or spring lettuce mix
  • 20 medium green beans, trimmed, blanched and cooled
  • 1/2 pound small red potatoes, cooked and cooled
  • 2 hard boiled eggs, peeled and quartered
  • 2 Roma tomatoes, quartered
  • 1/2 cup Niçoise olives


  • 1 shallot, minced
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Sea salt and freshly ground black pepper to taste


  1. Drain tuna and place oil in a medium bowl. Add shallot, vinegar, lemon juice, mustard and honey, whisking to combine. Season with salt and pepper.
  2. Place greens on a platter or two plates. Arrange tuna, green beans, potatoes, eggs, tomatoes and olives on top. Drizzle with dressing before serving.