Tuna nicoise salad

a plate of nicoise salad with eggs, tuna,potatoes and green beans.

5 from 5 votes

This satiating and healthy tuna nicoise salad combines raw and cooked vegetables with boiled eggs and tuna. This is a lovely main course salad with great texture, great flavour and enough interesting to feel completely satisfied at the end of the meal.

Prep Time10

Cook Time20

Course: Salad

Cuisine: Mediterranean

Keyword: dairy free, gluten free, green beans, nut free, olives, potatoes, tomato, tuna

Servings:

Calories: 316kcal

Author: Tonje

Cost: Cheap

Ingredients

5 cherry tomatoes
1 boiled egg
3 baby potatoes
½ teaspoon olive oil
50 g green beans
10 olives
½ (150 g) tin of tuna in brine

Instructions

Prepare the potatoes

You can either roast or boil the potatoes. I prefer to roast them. Slice them thinly, and lay them out on a baking tray. Lightly brush them with a little olive oil, add a sprinkle of salt, and roast them at 200°C / 180°C fan oven / 395°F degrees until they are slightly golden and cooked through, about 15-20 minutes.

Boil the egg

Bring water to a boil in a pot, and add the egg. Allow it to simmer for 7 minutes, then rinse the egg in cold water and remove the eggshell.

Prepare the green beans

Add water to a small pot, and bring it to a boil. Add fresh or frozen green beans, and bring it down to simmer. Leave the green beans until they have cooked through, about 5 minutes. Then, drain off the water and place the beans on the plate.

Assemble the salad

Lay down a bed of lettuce on your plate. Slice or dice tomatoes, and plate with the green beans and potatoes. Add olives, boiled egg, and tinned tuna with the water drained off. Finish by adding a little vinaigrette or dressing on top, then serve.

Notes

Can you substitute the ingredients? Yes. You can omit or substitute any ingredient to your preference.

How do you store leftovers? Store leftover tuna nicoise salad in an airtight container in the fridge for up to 3 days.

Nutrition