Why bring a sandwich to work or school when a hearty salad can do the same job? This Tuna Niçoise Salad delivers a protein boost from tuna and hard‑boiled eggs and includes three vegetables—tomatoes, green beans, and potatoes. It’s simple, satisfying, and ideal for meal prep when you get it ready in advance.
Below you’ll find the recipe plus an easy method for steaming hard‑boiled eggs so they peel cleanly every time.
Dietitian and culinary nutritionist Toby Amidor, RD, author of The Healthy Meal Prep Cookbook, joins the Liz’s Healthy Table podcast to share practical meal‑prep tips. As a busy mom and an experienced recipe developer, Toby focuses on approachable meals made with familiar ingredients—this Tuna Niçoise is one of the grab‑and‑go recipes from her book.
If you’ve struggled with hard‑boiled eggs that are difficult to peel, try steaming instead of boiling—the shells come off easily and cleanly, which makes meal prep faster and less frustrating.
How to Make Perfect Hard‑Boiled Eggs That Peel Easily
The trick is steam:
1. Pour about 1 inch of water into a pot.
2. Set in a steamer basket and bring the water to a boil.
3. Turn off the heat and, using tongs, place the eggs in the basket.
4. Return the pot to the heat, bring to a simmer, cover, and steam the eggs 14–15 minutes for fully set yolks.
5. Transfer the eggs with tongs to a bowl of cold water and cool about 5 minutes.
6. Gently roll each egg on a cutting board to crack the shell, then peel under cool running water.
The steamed eggs should peel with minimal effort—no stubborn shell bits clinging to the white.
- 2 small red potatoes, cut into 1‑inch cubes (about 1 cup)
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 4 large eggs
- 5 ounces fresh spinach, chopped (about 4 cups)
- 1 cup fresh green beans, trimmed and cut into thirds
- 1 cup grape tomatoes, halved
- Two 4‑ounce cans tuna packed in olive oil, undrained (I used two 5‑ounce cans)
- ⅛ teaspoon freshly ground black pepper
- 1 lemon, quartered
- Preheat the oven to 350°F (175°C). Lightly coat a baking sheet with cooking spray.
- Toss the potatoes with olive oil and salt in a small bowl. Spread in a single layer on the baking sheet and roast until golden and tender, 20–25 minutes. Let cool about 10 minutes.
- While the potatoes roast, cook the eggs. Place eggs in a medium pot, cover with water, and bring to a boil over high heat. Boil 3 minutes, then remove from heat, cover, and let stand 15 minutes. Drain and cool under cold running water until completely cool, about 10 minutes. Peel and quarter each egg lengthwise.
- Divide 1 cup of spinach into four glass containers. Top each with ¼ cup roasted potatoes, four egg quarters, ¼ cup green beans, ¼ cup tomatoes, and half a can of tuna (with oil). Sprinkle with black pepper and add a lemon wedge. Squeeze lemon over the tuna when ready to eat. Sealed jars store in the refrigerator up to 5 days.
Do you have favorite make‑ahead recipes for stress‑free meals? Share what you prep regularly to keep lunches and dinners ready to go.