Tuna Niçoise

A French classic



Prep time

10 minutes

Cook time

20 minutes

This super easy and healthy salad is perfect for summer. 


300g new potatoes
200g green beans, ends removed
2 baby gem lettuces
1 red onion (small), sliced
12 cherry tomatoes, halved
50g black olives
290g tinned tuna chunks in brine, drained
2 eggs, boiled and sliced
2 tbsps white wine vinegar
1 tsp dijon mustard
4 tbsps olive oil
salt and pepper, to taste


1. First, add new potatoes to a pan of water, bring to the boil and cook for around 20 minutes, then slice them.

2. Whilst potatoes are boiling, place green beans in a small pan of water, bring to the boil and steam for around 5 minutes.

3. Separate the lettuce leaves, and in a big bowl, add the lettuce, onion, cherry tomatoes, olives, green beans, potatoes and tuna chunks. Gently toss together and then divide into 4 portions. Place eggs on top.

4. In a small bowl, add the white wine vinegar, salt, pepper, and mustard and then slowly whisk in the olive oil. Drizzle over the salad.

Chef’s tips

Serve with crusty bread.


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