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Salad Niçoise – A Healthy Summer Recipe

Salad Niçoise originally came from the beautifully sunny area of southern France, Nice. You’d traditionally serve it on a large plate or platter and it’s known for including tomatoes, olives, boiled eggs and tuna. This recipe adds to the original delicious recipe, by including new potatoes and green beans – ideal for a nice and filling, but healthy evening meal on a hot day.



For the Salad

  • Tuna (fresh steak or drained can)
  • 4 Salad tomatoes, sliced into quarters
  • 2 Eggs
  • 6 new potatoes
  • 100g fresh green beans
  • A handful of good quality black olives
  • A few fresh coriander sprigs
  • Pepper to taste

For the Dressing

  • ½ garlic clove, crushed
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil



Step 1

Cook the eggs for 8 minutes (or less if you like a softer middle), allow to cool and then remove the shell. Slice into quarters.

Step 2

Cut the new potatoes in half and then boil in slightly salted water for 10-15 minutes until they’re cooked through, but not mushy. Boil the fresh green beans in slightly salted water for 5 minutes. Drain both the potatoes and green beans and allow to cool completely.

Step 3

If you’re using a fresh tuna steak, lightly drizzle with oil and then cook on a heated frying pan for 1-2 minutes on each side. Allow to cool and then gently pull apart with two forks.

Step 4

Make the dressing by mixing all the ingredients and adding a pinch of salt to taste.

Step 5

Assemble your delicious salad by adding all the ingredients (other than the coriander and pepper) in a big bowl and then tossing it all in the dressing. Finally, dot around sprigs of coriander and a few twists of pepper to finish the effect. Enjoy!

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