Born in the sun-drenched kitchens of Nice, Provence, this is the salad that proves humble canned tuna can be absolutely magnificent. Tender baby potatoes, crisp green beans, jammy boiled eggs, briny olives, and ripe tomatoes all come together on a bed of cos lettuce — tied with a bright, garlicky lemon dressing. Hearty enough for lunch, elegant enough for a dinner spread, and good enough to eat all year round.
INGREDIENTS
- 2 cans tuna in oil, drained (185g each)
- 400 grams baby potatoes
- 4 large eggs
- 200 grams green beans, trimmed
- 250 grams cherry tomatoes, halved
- 0.5 cos or romaine lettuce, roughly torn
- 0.5 cups black olives (Kalamata or Nicoise)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoons Dijon mustard
- 1 garlic clove, finely grated
- 0.5 teaspoons salt and black pepper
STEPS
- Boil the potatoes: Place 400 grams baby potatoes in a pot of cold salted water. Bring to a boil and cook for 12–15 minutes until just tender when pierced with a knife. Drain and set aside. While still warm, halve them so they soak up the dressing better later.
- Boil the eggs: Bring a small saucepan of water to a boil. Gently lower in 4 large eggs and cook for 8 minutes for medium-boiled or 10 minutes for hard-boiled. Transfer immediately to a bowl of ice-cold water and leave for 5 minutes. Peel and quarter.
- Blanch the beans: Using the same boiling water, blanch 200 grams green beans, trimmed for 2–3 minutes until bright green and just tender but still with a crisp bite. Drain and plunge into ice-cold water to stop the cooking. Pat dry.
- Make the lemon dressing: In a small bowl or jar, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoons Dijon mustard, 1 garlic clove, finely grated, and 0.5 teaspoons salt and black pepper until smooth and emulsified. Taste and adjust seasoning. The mustard helps the dressing cling to the potatoes beautifully.
- Build the salad base: Arrange 0.5 cos or romaine lettuce, roughly torn across a large serving platter or individual plates as your base. Scatter over the warm potatoes, green beans, and 250 grams cherry tomatoes, halved. Drizzle half the dressing over everything now so the potatoes absorb it.
- Top, dress & serve: Arrange the quartered eggs and 0.5 cups black olives (Kalamata or Nicoise) across the salad. Flake 2 cans tuna in oil, drained (185g each) in generous chunks over the top — resist the urge to crumble it too finely, you want satisfying pieces. Drizzle over the remaining dressing and finish with a crack of black pepper. Serve immediately.
NOTES
Ingredient tips:
- Tuna in oil is far superior to tuna in springwater here — the richness carries the whole salad. Use the best quality you can find.
- For the eggs, medium or hard-boiled works best since they’re quartered. If you truly love a runny yolk, halve them instead and place carefully so the yolk stays put.
- Use unpitted Kalamata, Ligurian, or Nicoise olives in brine or oil for the most authentic flavor — they make a real difference.
- Want to elevate it further? Swap canned tuna for seared fresh tuna, sliced tataki-style across the grain.
Make it your own:
- Add anchovy fillets draped over the top for a classic Provençal touch.
- Swap baby potatoes for cooked cannellini beans for a lighter version.
- The dressing doubles beautifully as a dip for crusty bread on the side.
Serving suggestion: Serve immediately after dressing — this salad is at its best fresh, with the warm potatoes soaking up the lemon dressing.