A proper Niçoise uses fresh green beans, a hand-cut vinaigrette, and about an hour you may not have. This version uses what's in your pantry and comes together in fifteen minutes. Canned tuna, canned vegetables, hard boiled eggs, a tomato, and a Greek yogurt dressing that does more work than it has any right to. The result is genuinely filling, high in protein, and tastes like a meal rather than a compromise. This has been my quick lunch staple for over a decade.
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Hard boil the eggs. Cover with cold water, bring to a boil, remove from heat, cover and sit for 10 minutes. Transfer to ice water to stop cooking. Peel and chop into chunks.
Hard boil the eggs. Cover with cold water, bring t...
Drain and rinse the canned vegetables and green beans thoroughly. Rinsing removes a significant amount of sodium. Shake off excess water.
Drain and rinse the canned vegetables and green be...
Make the dressing. Combine Greek yogurt, mayo, lemon juice, Italian seasoning, salt and pepper in a small bowl. Stir until smooth. If using full fat yogurt and full eggs, the dressing will be rich enough. If using low fat yogurt, pull the egg yolks and mash them into the dressing for body and flavor.
Make the dressing. Combine Greek yogurt, mayo, lem...
Drain the tuna and break into chunks in a large bowl. Add the rinsed vegetables, green beans, chopped eggs, and diced tomato. Add the dressing and fold gently to combine. You want everything coated without turning the tuna to paste.
Drain the tuna and break into chunks in a large bo...