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Classic salad tuna nicoise

Classic salad tuna Nicoise

Published on October 7, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
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    • Yield
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    • 1
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Classic salad tuna Nicoise

This Classic salad tuna Nicoise recipe is an all-time classic but even the top French chefs can’t agree on the exact ingredients.

Classic salad tuna nicoise

Tip: To cook the perfect hard-boiled egg for a salad without a dark ring around the yolk. Place the eggs in a pan and just cover with cold water, bring to a brisk simmer (not boil) cook for a total of 8 minutes then drain and cool. The eggs will be cooked through and the yolk will stay yellow.

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If you like tuna, be sure to check out our tuna recipes page for more inspiration!

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Ingredients

  • 1 x 425g can Safcol Tuna in Olive Oil, drained
  • 500g precooked cool waxy potatoes with skins still on (like Nicola or Dutch creams)
  • 4 x large peeled hard-boiled eggs cut in quarters
  • 8 x anchovy fillets drained
  • 500g green beans, topped and tailed
  • 1 small cos lettuce washed and broken into leaves
  • 3 ripe medium tomatoes, each cut into quarters or a punnet of heirloom tomatoes
  • ½ cup Kalamata olives
  • Chopped flat-leaf parsley, to garnish

  • for the dressing
  • 1 teaspoon Dijon mustard
  • sea salt and freshly ground black pepper
  • 1 medium clove garlic, crushed
  • 2 tablespoons white wine vinegar
  • 1 teaspoon caster sugar
  • ⅓ cup extra virgin olive oil

Instructions

  1. Drop the prepared beans into a little boiling salted water and cook until tender yet crisp. Drain immediately, refresh under cold water and drain again.
  2. Remove the tuna from the oil. Break into large chunks.
  3. Arrange the lettuce on the base of a platter. Chop the potatoes into thick slices or wedges and arrange on top of the leaves. Arrange the beans, tomatoes and quartered eggs, and top with tuna.
  4. Garnish with anchovy fillets, olives and parsley.
  5. For the dressing, using a large jam jar add the olive oil, mustard, sugar, garlic and vinegar. Put the lid on (make sure the lid seals well) and shake vigorously until the dressing becomes thick and amalgamated. Season to taste and shake again before using. Drizzle over the salad.

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