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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:
  • Total Time:
  • Servings: 4

Source: Whole Living, September 2012


  • 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


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

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

Cook's Notes

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.

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