What French salad includes tuna, hard-boiled eggs, olives, and anchovies?

The French salad featuring tuna, hard-boiled eggs, olives, and anchovies is salade Niçoise. It originated in Nice on the French Riviera, and its name means “salad from Nice.” Tomatoes, Niçoise olives, olive oil, and either tuna or anchovies are central to traditional descriptions; many modern versions include both fish, matching the ingredients in this question.

The salad has a famously disputed definition. Traditionalists in Nice generally reject boiled potatoes and cooked green beans, favoring raw, seasonal vegetables such as peppers, artichokes, cucumbers, or broad beans. International restaurant versions often add potatoes, green beans, lettuce, or vinaigrette, making the dish more substantial but less strictly local.

Its roots reach at least to the late 19th century, when a simple combination of tomatoes, anchovies, and olive oil was described as inexpensive food. A 1903 recipe included tomatoes, anchovies, artichokes, peppers, and black olives, but not tuna. The salad became widely popular during the 20th century, especially through cookbooks by chefs such as Escoffier and Julia Child.