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
- 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
- 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.
- 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.
- Whilst the eggs, potatoes and beans are cooking – open the tuna and toss in lemon juice and chop the tomatoes.
- Add a handful of leaves to the plates.
- Top with green beans and potatoes.
- Scatter over the tuna, olives, capers and tomatoes.
- Peel the eggs and quarter – arrange them on top.
- 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.