Whip up this vibrant niçoise salad, then check out our tuna wraps, tuna pasta bake, tuna pasta salad, healthy jacket potato and more tuna steak recipes. Also make our Greek salad, caprese salad and Sicilian salad for more Mediterranean flavours.


  • 500g Charlotte or baby potatoes, halved
  • spray oil
  • 250g green beans
  • 4 large eggs (we used Clarence Court Burford Browns)
  • 1 red onion, thinly sliced
  • 200g cherry tomatoes, halved
  • 1 little gem lettuce, shredded
  • 2 x 160g tins tuna in spring water, drained
  • 2 tbsp capers
  • a large handful kalamata olives, pitted
  • finely chopped to make 3 tbsp chives


  • 1 tbsp Dijon mustard
  • 1 lemon, juiced
  • 1 tsp runny honey
  • 2 tsp extra-virgin olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a large pan of lightly salted water until just cooked, then drain well. Tip into a bowl with some seasoning, spray with the oil and toss until well coated. Tip onto a non-stick baking tray and roast for 30 minutes, tossing halfway, until golden.

  • STEP 2

    Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water until completely cold. In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds, then drain and run under cold water until cold. Peel and halve.

  • STEP 3

    To make the dressing, whisk together all of the ingredients with some seasoning and 1 tbsp of water.

  • STEP 4

    Arrange the potatoes, eggs, beans, red onion, cherry tomatoes and lettuce in shallow bowls, topping with the tuna. Scatter over the capers, olives and a sprinkling of chives. Drizzle over the dressing to serve.

*This recipe is gluten free according to industry standards

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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