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Under 30 Minutes

Under 30 Minutes

String Bean, Olive, and Flaked-Tuna Salad

Our pared-down Nicoise will transport you straight to the Riviera. Boil the eggs and potatoes the night before; assemble the salad in the morning so the flavors meld by afternoon.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4




  • 4 large eggs
  • 1 pound small red potatoes, scrubbed and quartered
  • Coarse salt and freshly ground black pepper
  • 12 ounces green and yellow string beans, trimmed
  • 2 teaspoon Dijon mustard
  • 2 tablespoon red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 7 ounces tuna packed in olive oil, drained
  • 1/4 cup mixed olives
  • 1/3 cup fresh basil leaves, torn if large

Cook's Note

Good Catch
Look for pole-caught albacore tuna, ideally sourced from the United States, often labeled "chunk white." Skip cans not clearly marked as being troll- or pole-caught.


  1. Step 1

    Bring eggs to a boil in a small saucepan. Cover and remove from heat. Let stand 13 minutes. Drain and run eggs under cold water, then peel and cut in half.

  2. Step 2

    Meanwhile, bring potatoes to a boil in well-salted water in a medium saucepan. Reduce heat and simmer until tender, about 8 minutes. Remove potatoes with a slotted spoon and return water to a boil. Blanch beans in batches until bright and just tender, 3 to 4 minutes, then transfer to an ice bath.

  3. Step 3

    Whisk together mustard and vinegar in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.

  4. Step 4

    Arrange eggs, potatoes, beans, tuna, and olives on a platter and drizzle with vinaigrette before sprinkling with basil.

Whole Living, September 2012

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