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Salad Nicoise

  • 30 minutes
  • 15 minutes
  • 4
Salad Nicoise

Reflecting the wonderful fresh ingredients we enjoy in summer, a salade nicoise looks incredibly fashionable for the amount of effort required to prepare it.



  • 2 tuna steaks
  • 3 tblsp olive oil
  • juice ½ lemon


  • 1 large cos lettuce, sliced or 3 small
  • 250 grams green beans, blanched
  • 400 grams fresh tomatoes, sliced
  • 4 hard boiled eggs, halved
  • 8-10 anchovy fillets
  • 1/2 cup black olives


  • 1 tsp minced fresh garlic
  • 1 tblsp chopped fresh basil
  • 1/4 cup olive oil
  • 2 tblsp white wine vinegar
  • 1 tsp whole grain mustard


  1. Mix together the olive oil, garlic and lemon juice and pour over the tuna. Turn to coat. Cover and marinate for 20 minutes.
  2. Heat the barbecue grills until very hot. Place the tuna steaks on and cook for about 3 minutes, turn and cook the other side. The tuna should be medium rare. Remove from the heat, cool and break into pieces.
  3. Wash and dry the lettuce and arrange on a platter. Place the beans, tomatoes, hard boiled eggs, anchovy fillets, olives and tuna pieces on top.
  4. Mix all the dressing ingredient together and pour over just before serving.
  5. Accompany with crispy fresh bread.

Cooks Tips

- New potatoes have a waxy texture and the most delicous summer morsels are jersey bennies. New potatoes arrive on our shelves in September and finish up around February.

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