Salads · French · 25 min
"Niçoise" Inspired Salad with Tuna, Green Beans, Potatoes & Olives
- 25 min
- 2–6 servings
- 269 kcal / serving
A Niçoise-inspired salad that combines tuna, green beans, potatoes, and olives with a bright Dijon dressing. It comes together quickly for a satisfying weeknight meal with contrasting textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) canchunk light tuna in water
- ¼ lbgreen beans
- ¼ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½ lbnew potatoes
- ½shallot
- shallots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
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Produce
- ¼ lbgreen beans
- ¼ small bunchItalian (flat-leaf) parsley
- ½ lbnew potatoes
- ½shallot
- shallots
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| green beans | ¼ lb | ½ lb | ¾ lb |
| Italian (flat-leaf) parsley | ¼ small bunch | ½ small bunch | 1 small bunch |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| shallot | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Start by bringing a medium pot of water to a boil over high heat.
- Rinse all produce and herbs, then dry them well.
- Quarter the potatoes and season the water with salt; when it boils, add the potatoes and simmer until they begin to soften, about 8 minutes.
- Trim the green beans and cut them into 1-inch pieces; once the potatoes start softening, add the green beans to the pot and cook 2–3 minutes more. Drain and rinse under cold water to cool, then set aside.
- In a bowl, peel and mince the shallot. Whisk in oil, red wine vinegar, Dijon, salt, and pepper to make a dressing.
- Strip parsley leaves from the stems, mince the leaves, and add them to the dressing.
- Drain the tuna and break it into chunks, then fold into the dressing along with the olives after halving them.
- Add the cooled potatoes and green beans to the bowl and toss gently to combine.
- Divide the salad onto plates or bowls and serve.
Two tips
- Make-ahead: cook the potatoes and beans up to a day in advance and refrigerate, then toss with dressing when ready to eat.
- Serving idea: if you have extra Dijon dressing, spoon a small amount over the plate to brighten each portion; the ingredients stay within what’s listed or pantry staples.
Nutrition per serving
- Calories
- 269 kcal
- Protein
- 15 g
- Carbs
- 25 g
- Fat
- 13 g
- Fiber
- 5 g
- Sodium
- 465 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.