DIYFood

The Perfect Summer Dish: Tuna Nicoise Salad

Tuna nicoise salad is one of my favourite salads. So many colours, so vibrant; you can eat it warm, cold, straight away, pack it for lunch or a picnic. You can even throw together the bare minimum tuna nicoise from store cupboard/freezer. It’s a lovely dish for spring lunches or even as a quick mid-week meal.

It really is just a case of boiling an egg, potatoes and green beans and tumbling them together with tuna, olives, capers and tomatoes and adding a good drizzle of olive oil. So simple, yet so delicious.


Tuna Nicoise Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

 

Ingredients:

  • 2-3 small new potatoes per person – peeled or scrubbed and chopped into quarters
  • 3 large handfuls of green beans (frozen is fine)
  • 4 eggs
  • 4 handfuls of rocket leaves or mixed salad leaves
  • 4 vine tomatoes – cut into wedges
  • Large handful of black olives
  • 2 tbs capers
  • 2 tins of tuna
  • Juice of a lemon
  • Flat leaf parsley

Instructions:

  1. Put the potatoes and green beans into a pan of water, bring to the boil and simmer for around 8-10 minutes until the potatoes are tender.
  2. In another pan, put the eggs into water and bring to the boil. Gently boil for around 8-10 minutes. Run them under cold water to cool.
  3. Whilst the eggs, potatoes and beans are cooking – open the tuna and toss in lemon juice and chop the tomatoes.
  4. Add a handful of leaves to the plates.
  5. Top with green beans and potatoes.
  6. Scatter over the tuna, olives, capers and tomatoes.
  7. Peel the eggs and quarter – arrange them on top.
  8. Drizzle with olive oil.

Make it your way:

  • Don’t like eggs? Leave them out!
  • Use fresh tuna or even salmon.
  • Don’t like green beans? Try peas.
  • No potatoes? Add some pasta or gnocchi.
  • Need to make it from store cupboard? Just try pasta (or tinned new potatoes), tuna, olives, capers, green beans, eggs and sun dried tomatoes.
  • Go veggie and skip the tuna all together.

Enjoy! 

3 Comments

  1. Wonderful recipe! Thank you for sharing. Must admit we eat exactly such type of fresh fish salads at least 3 times a week. Feeling awesome!

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