Salads · French · 15 min
Niçoise-Style Tuna Salad Sandwich with Eggs, Olives & Dressed Greens
- 15 min
- 2–6 servings
- 574 kcal / serving
A Niçoise-inspired tuna salad fills whole grain buns with olives, eggs, and dressed greens for a light weekday lunch that comes together quickly. The crunchy slaw and tangy pesto keep it bright and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (12 oz) pkgbroccoli slaw
- 1 headbutter (Boston) lettuce
- 1 tbspcapers
- 1 (6 oz) canchunk light tuna in water
- 30 mlFrench vinaigrette
- 2hard-cooked eggs, peeled
- ⅓ cupKalamata olives, pitted
- 80 mlsun-dried tomato pesto
- 2whole grain buns or rolls
From the pantry: mayonnaise
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (12 oz) pkgbroccoli slaw
- 1 headbutter (Boston) lettuce
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Dairy, eggs & chilled
- 2hard-cooked eggs, peeled
- 80 mlsun-dried tomato pesto
Bakery & bread
- 2whole grain buns or rolls
Sauces, oils & condiments
- 1 tbspcapers
- 30 mlFrench vinaigrette
- ⅓ cupKalamata olives, pitted
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| French vinaigrette | 30 ml | ¼ cup | 90 ml |
| hard-cooked eggs, peeled | 2 | 4 | 6 |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| sun-dried tomato pesto | 80 ml | 160 ml | 1 cup |
| whole grain buns or rolls | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the lettuce, then separate the leaves. Reserve one leaf for each sandwich and tear the rest into bite-sized pieces; place in a medium bowl.
- Toss the broccoli slaw with the chopped lettuce in the same bowl to combine; set aside.
- Drain the tuna and flake it in a separate bowl.
- Roughly chop the hard-cooked eggs and fold them into the tuna bowl.
- Mince the olives and capers and add them to the filling.
- Stir in the sun-dried tomato pesto and mayonnaise to bind the mixture, mixing until evenly combined.
- Place a reserved lettuce leaf on the bottom half of each bun, then layer the filling on top and cap with the bun tops.
- Arrange the sandwiches and a portion of the salad on plates, then drizzle the salad with French vinaigrette before serving.
Two tips
- Make ahead: hard-boil the eggs and refrigerate; chop olives and capers in advance for faster assembly.
- Serving idea: if you don’t have pesto on hand, blend a little with mayo to loosen the filling and add a touch of vinaigrette for extra brightness.
Nutrition per serving
- Calories
- 574 kcal
- Protein
- 29 g
- Carbs
- 29 g
- Fat
- 40 g
- Fiber
- 6 g
- Sodium
- 1170 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.