French Tuna & Veggie Salad – Light & Flavorful Recipe
A French-style salad of tender green beans, flaked tuna, tomatoes, and olives tossed in a Dijon vinaigrette — light, savory, and perfect for warm-weather meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
-
12 oz haricots verts (French green beans), trimmed
-
1 can (5–7 oz) tuna in olive oil, drained and flaked
-
1 cup cherry tomatoes, halved
-
¼ red onion or shallot, thinly sliced
-
¼ cup pitted olives (Niçoise or Kalamata), halved
-
1 tbsp capers (optional)
-
2 hard-boiled eggs, quartered (optional)
-
2 tbsp chopped fresh parsley or tarragon
For the vinaigrette:
-
1 tbsp Dijon mustard
-
2 tbsp red wine vinegar
-
6 tbsp extra virgin olive oil
-
Salt and black pepper, to taste
Instructions
-
Blanch haricots verts for 2–3 minutes in boiling water. Shock in ice water, drain, and pat dry.
-
In a small bowl, whisk together Dijon, vinegar, olive oil, salt, and pepper.
-
In a large bowl or platter, combine beans, tuna, tomatoes, onion, olives, and capers.
-
Drizzle with vinaigrette and toss gently.
-
Garnish with hard-boiled eggs and fresh herbs. Serve chilled or at room temperature.
Notes
Substitute spinach for a leafy base or add boiled potatoes for a heartier version. Best enjoyed fresh but can be refrigerated for 1–2 days.