10-Minute Tuna Niçoise Salad Recipe – A Zesty, Composed French Classic Packed with Mediterranean Ingredients

I made this Tuna Niçoise Salad for the first time when I had exactly zero energy to cook but still wanted something that looked like I tried. It’s a total upgrade from your average bowl of greens—this is a French Niçoise Salad, one of those classic French dishes that somehow feels fancy without doing much.

You’ve got Mediterranean ingredients, protein from the tuna and eggs (yes, you’ll be making hard-boiled eggs, don’t panic), and it all comes together in 10 minutes. Great for a light lunch, an easy weeknight salad dinner, or one of those “I brought a salad” moments at a picnic that actually impresses people.

Niçoise Salad

This isn’t your sad desk salad—it’s a colorful, protein-packed beauty straight from the French Riviera. Featuring tuna, hard-boiled eggs, cherry tomatoes, and anchovies, it’s basically a vacation in a bowl (minus the sunburn and overpriced espresso).

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Prep Time 10 minutes mins

Course Main Course, Salad

Cuisine French, Italian

Servings 4

Equipment

• Large salad bowl
• Small pot (for boiling eggs)
• Knife
• Cutting board
• Serving platter or large plate
• Spoon or tongs for mixing

Ingredients

  

• 6 cups green leaf lettuce or any mixed greens
• 3 large eggs hard-boiled and peeled
• 5 ounces canned tuna in olive oil drained
• 1 ¾ cups cherry tomatoes halved
• ½ cup pitted black olives
• 1 green onion sliced into rounds
• 1 tablespoon chopped anchovy fillets
• 3 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Instructions

• Prep the Base: Tear or chop the greens into bite-size pieces and toss them into a big salad bowl.
  6 cups green leaf lettuce or any mixed greens
• Add the Tomatoes: Wash and slice the cherry tomatoes in half. Add them to the bowl with the greens.
  1 ¾ cups cherry tomatoes
  
• Olives and Onion Time: Toss in the black olives and thinly sliced green onion for a little bite and briny goodness.
  ½ cup pitted black olives, 1 green onion
• Get Anchovy with It: Chop up the anchovies and sprinkle them in. Don’t skip this—they bring the umami magic.
  1 tablespoon chopped anchovy fillets
• Dress It Up: Drizzle in the olive oil and sprinkle with salt. Gently toss everything to combine and evenly coat the ingredients—do this before adding the tuna and eggs so they stay pretty on top.
  3 tablespoons olive oil, Salt
• Tuna Time: Gently place the drained tuna on top of the salad. Keep it in chunks for maximum drama.
  5 ounces canned tuna in olive oil
  
• Finish with Eggs: Slice the hard-boiled eggs in half or quarters and place them artfully (or casually—your call) around the salad.
  3 large eggs
• Final Touch: Add a crack of black pepper and a final splash of olive oil if you’re feeling generous. Serve immediately and act like you’re dining beachside in Nice.
  Black pepper

Tuna Niçoise Salad Tips (Because Apparently, You Can Mess Up a Salad)

🍳 Don’t Overthink the Eggs
Hard-boiled means cooked through, not grey and chalky. Nine minutes in boiling water, then straight into an ice bath. If they’re still warm when you slice them, congrats—you just made egg salad by accident.

🐟 Canned Tuna > Fresh Tuna (Fight Me)
Look, you can sear fresh tuna if you’re feeling ambitious, but good quality canned tuna in olive oil is the secret to that briny, rich flavor. It’s French grandma-approved and weeknight-friendly.

🥬 Use the Good Greens, Not the Sad Bag of Iceberg
This salad deserves mixed greens, not that crunchy white lettuce that tastes like water. Bonus points for arugula, butter lettuce, or anything with a bit of bite.

🫒 Olives Matter
Please don’t reach for the bland canned black olives. Get some Kalamatas or oil-cured ones with actual flavor. This is a French salad, not a pizza topping situation.

🧅 Spring Onions, Not Full-On Red Onions
Thinly sliced green onions (or scallions) give you just the right amount of bite without blowing out your palate. Save the red onion for your burger.

🐠 Anchovies: Yes, You Do Like Them
Unless you’re morally opposed, chop a couple up and toss them in. They melt into the dressing and make the whole thing taste like you know what you’re doing.

🍋 Dressing It? Keep It Chill
Skip the heavy stuff. A drizzle of olive oil, a pinch of salt, and maybe a little lemon or simple vinaigrette is all you need. If you reach for ranch, we can’t be friends.

🍅 Tomatoes: Ripe or Bust
This isn’t the time for sad, out-of-season tomatoes. Use cherry or grape tomatoes that are actually red and juicy. Yes, you’ll taste the difference. No, I’m not being dramatic.

🍽 Build It Pretty (But Don’t Stress)
Technically, it’s a composed salad, which means arrange everything like you’re styling it for Instagram. But if you’re starving and just want to toss it all in a bowl—same taste, less judgment.

📦 Leftovers? Not Really
This salad doesn’t age gracefully. Eat it fresh, or watch your lettuce turn into soup by tomorrow. If you must store it, keep the greens and dressing separate like a grown-up.