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Tuna Salad Niçoise

4 Servings

This salad is perfect for a healthy lunch or healthy dinner.

I devoured mine today as a healthy work lunch though my mum will often make a big Salade Nicoise for Sunday lunch. Complimented perfectly with a glass of rosè! ;) 


  • 4 free range eggs
  • 400g tuna in oil, drained
  • 1 iceberg lettuce
  • 1/2 red onion, sliced thinly
  • 1 punnet of cherry tomatoes, sliced into quarters
  • 1 cup snap peas, ends trimmed
  • 2 tins of butter beans, rinsed and drained
  • 4 – 6 anchovy fillets (optional)
  • 2 tablespoons of capers (or use 1/4 cup of olives if you prefer)
  • Dressing
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 clove garlic (crushed)
  • 2 tsp Dijon mustard


  • 1.Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Remove eggs from water and place in a bowl under running cold water.
  • 2.Add snap peas to hot water for 1 minute. Drain water and run under cold water briefly.
  • 3.Break iceberg lettuce into a salad bowl. Add tomatoes, red onion, snap peas, butter beans, capers (or olives), anchovy (if using) and tuna.
  • 4.Peel the boiled eggs, gently cut in half and place on top of the salad. Serve with the dressing.