Tuna, Potato & Green Bean Niçoise Salad

If you’re craving a vibrant, brain-nourishing meal, this roasted-vegetable twist on the classic Niçoise salad checks all the boxes. Think golden, caramelized potatoes and crisp-tender green beans, paired with wild-caught tuna, briny olives, juicy cherry tomatoes, refreshing cucumber, and perfectly cooked eggs—tossed with a zingy red-wine-vinegar vinaigrette. Inspired by the MIND Diet’s focus on real, nutrient-rich ingredients, this salad is both nourishing and satisfying—perfect for a quick weeknight dinner or a crowd-pleasing lunch.

Ingredients

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment.
2. Toss potatoes with a little olive oil, salt and pepper. Spread evenly on the sheet and roast 20-25 minutes, flipping halfway until golden and tender.
3. After 15 minutes, toss green beans with a drizzle of olive oil, salt and pepper. Add to the baking sheet and roast 8-10 minutes, until crisp-tender.
4. Meanwhile, place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 8-9 minutes. Cool in ice water, peel and cut into halves or quarters.
5. Whisk together olive oil, vinegar, Dijon, thyme, garlic, salt, and pepper.
6. On a platter or large shallow bowl, arrange salad greens.
7. Top with potatoes, green beans, tomatoes, tuna chunks, olives, and eggs.
8. Drizzle with vinaigrette (or serve on the side).