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Nicoise-Style Tuna Salad With White Beans & Olives

Rated as 4.37 out of 5 Stars

"For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices."
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servings 548
Original recipe yields 4 servings


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  1. Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.
  2. Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.
  3. Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving: 548 calories; 30.3 33.4 36.3 247 526 Full nutrition

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Read all reviews 45
  1. 59 Ratings

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Most helpful positive review

Fresh and lemon-y, the zest makes this salad sing. I tweaked the recipe a bit, (real kalamata olives, citrus-infused olive oil, more seasonings.) As I was taking it to a buffet for a large cro...

Most helpful critical review

Too many canned items that go un-cooked that left a weird taste. It had a nice combination of flavors from the other ingredients, but it's just not a winner in our book.

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Most positive
Least positive

Fresh and lemon-y, the zest makes this salad sing. I tweaked the recipe a bit, (real kalamata olives, citrus-infused olive oil, more seasonings.) As I was taking it to a buffet for a large cro...

This is a good recipe, since I love salade nicoise. I would suggest one improvement: marinate the cooked green beans in some of the salad dressing for a few hours before making the salad. The...

Great recipe. Tastes just like the nicoise salad from a restaurant that I love. I used kalamata olives instead, and left out the eggs and green beans. Served over mixed greens instead -- was ...

Solid salad. I didn't use green beans, but served it over salad greens and cut up red and yellow peppers, halved grape tomatoes, and threw in some capers and anchovies. Pretty and VERY filling.

It was ok. I did not like green beans in this salad. To my taste they were overhelming.

Instead of tuna, I used leftover grilled salmon, leftover steamed green beans and I added a couple leftover baby red potatoes, quartered. Also perked up the dressing a bit with more lemon, garl...

Excellent salad! Easy to put together, healthy and perfect for lunch or a light supper. What more do you want? Great served with fresh green beans from the garden. Another winner from Pam Anders...

This was great. Next time I will double the vinegrette part of the recipe as I found it was a bit on the blah side even though the vinegrette itself was very tasty and went well with the salad....

Satisfying. Flavorful. Nutritious. Delicious. Beautiful. And perfect as is (except I prepared this as a composed, rather than tossed, salad over romaine lettuce). That about covers it.