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Easy Nicoise-Inspired Tuna Bowl with Green Beans Recipe
Ash Tyrrell

Easy Nicoise-Inspired Tuna Bowl with Green Beans Recipe

I still remember the first time I made this Easy Nicoise-Inspired Tuna Bowl with Green Beans at home. It felt like I had brought a little French bistro into my kitchen. I love how simple ingredients come together so beautifully in one bowl. Every bite feels fresh, hearty, and surprisingly satisfying
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Total Time 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • canned tuna in olive oil – 1 can about 120–150g, choose olive oil-packed for richer flavor and moist texture
  • fresh green beans – 1 cup trimmed; don’t overcook them, keep them crisp for best crunch
  • eggs – 2 large hard-boiled; fresh eggs peel better after chilling
  • baby potatoes – 1 cup halved; waxy potatoes hold shape better after boiling
  • cherry tomatoes – ½ cup halved; adds sweetness and juicy freshness
  • black olives – ¼ cup pitted; use Kalamata for deeper Mediterranean flavor
  • red onion – 2 tablespoons thinly sliced; soak in water if you want a milder bite
  • olive oil – 2 tablespoons extra virgin for dressing richness
  • lemon juice – 1 tablespoon freshly squeezed for bright acidity
  • Dijon mustard – 1 teaspoon helps emulsify the dressing
  • salt – to taste; enhances all natural flavors
  • black pepper – to taste; freshly cracked works best
  • optional herbs – parsley or dill finely chopped for freshness

Method
 

  1. Start by boiling the potatoes until tender but not mushy. At the same time, cook green beans until bright green and crisp. Hard-boil the eggs, then cool them in cold water for easy peeling.
  2. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper. The mixture should look slightly thick and well blended. This dressing ties all the ingredients together beautifully.
  3. Layer potatoes, green beans, tomatoes, onions, and olives in a bowl. Add flaked tuna and sliced eggs on top for protein richness. Drizzle dressing evenly so every bite is flavorful and fresh

Notes

  • I always use olive oil-packed tuna because it tastes richer and less dry
  • I let boiled potatoes cool slightly so they absorb dressing better
  • I don’t overcook green beans; they should stay slightly crunchy
  • I add lemon juice right before serving for a fresher flavor kick
  • I sometimes chill the bowl for 10 minutes before eating for deeper taste