Bowl of tuna Niçoise salad next to honey mustard dressing pot

Salad Niçoise

Name: Salad Niçoise
Total time: 1 h
Yield: Serves 4
Ingredients: 500g Charlotte or baby potatoes halved; spray oil; 250g green beans; 4 large eggs (we used Clarence Court Burford Browns); 1 red onion thinly sliced; 200g cherry tomatoes halved; 1 little gem lettuce shredded; 2 x 160g tins tuna in spring water drained; 2 tbsp capers; a large handful kalamata olives pitted; finely chopped to make 3 tbsp chives; 1 tbsp Dijon mustard; 1 lemon juiced; 1 tsp runny honey; 2 tsp extra-virgin olive oil

Adam Bush

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Serves 4

Easy

Total time: 1 hr

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A classic French-style salad, piled high with baby potatoes, red onion, eggs, Little Gem lettuce, olives, tuna and capers. Serve with a tangy honey-mustard dressing

Gluten free

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Alternatives

Complete the dish

Whip up this vibrant niçoise salad, then check out our tuna wraps, tuna pasta bake, tuna pasta salad, healthy jacket potato and more tuna steak recipes. Also make our Greek salad, caprese salad and Sicilian salad for more Mediterranean flavours.

Ingredients

Nutrition

500g Charlotte or baby potatoes

halved
spray oil
250g green beans
4 large eggs (we used Clarence Court Burford Browns)
1 red onion

thinly sliced
200g cherry tomatoes

halved
1 little gem lettuce

shredded
2 x 160g tins tuna in spring water

drained
2 tbsp capers
a large handful kalamata olives

pitted
finely chopped to make 3 tbsp chives

DRESSING

1 tbsp Dijon mustard
1 lemon

juiced
1 tsp runny honey
2 tsp extra-virgin olive oil

Nutrition: per serving

kcal303

low
fat8.7g

low
saturates2.1g
carbs26.5g
sugars9.3g
fibre7.2g
protein25.9g

high
salt0.7g

low

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a large pan of lightly salted water until just cooked, then drain well. Tip into a bowl with some seasoning, spray with the oil and toss until well coated. Tip onto a non-stick baking tray and roast for 30 minutes, tossing halfway, until golden.
step 2

Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water until completely cold. In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds, then drain and run under cold water until cold. Peel and halve.
step 3

To make the dressing, whisk together all of the ingredients with some seasoning and 1 tbsp of water.
step 4

Arrange the potatoes, eggs, beans, red onion, cherry tomatoes and lettuce in shallow bowls, topping with the tuna. Scatter over the capers, olives and a sprinkling of chives. Drizzle over the dressing to serve.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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