Salad Nicoise

Did you know?

Tuna is the most popular tinned fish in the UK and keeps a high vitamin content when tinned, however, fresh tuna is a richer source of omega-3 fatty acids.

Serves 4


  • Large can tuna in water or brine, drained
  • 12 cooked new potatoes, quartered
  • 100g lightly cooked green beans, cut into 2cm pieces
  • 1 large red onion, peeled and chopped
  • 12 black olives (optional)
  • 120 ml olive oil
  • 55ml balsamic vinegar
  • 1 tsp mustard powder or Dijon mustard
  • Pepper to taste
  • 4 hardboiled eggs, quartered to garnish
  • 4 tomatoes, cut into wedges


  1. Flake the tuna on a plate with a fork to separate the pieces.
  2. Combine the tuna, potatoes, green beans, onion, and olives in a large mixing bowl.
  3. Put the olive oil, vinegar, mustard, salt and pepper in a bowl and mix well.
  4. Pour over the tuna mixture and stir well.
  5. Cover with cling film and refrigerate for at least 2 hours (optional).
  6. Serve on a bed of lettuce and garnish with the egg and tomato pieces.


  • For a more substantial salad, add a tin of red kidney beans or cannellini beans, drained. Add at point 2 in the recipe.