Niçoise Salad

Prep 15 mins / Cooking 15 mins

super easy

2 portions



This is such a classic salad, and it is so easy to assemble. Best of all, the majority of the ingredients can be found in the cupboard!


Tuna is a great source of protein, iodine, and essential fatty acids. With the addition of soft-boiled eggs and anchovies, this salad is packed with omega-3 fatty acids. Try adding boiled potatoes and avocado for an even more filling version, and swap lettuce for red chicory if you fancy mixing it up.





Baby potatoes (boiled, chilled)

Ripe avocado (sliced)

Red onion (thinly sliced)

Home-made sourdough croutons*


*Common allergen

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Adjust Servings
1 fresh tuna* steak (100-120g) or 1 jar/can MSC-certified tuna* in oil
2 eggs*
80g green beans
80g mixed leaves or 2 heads baby gem lettuce
100g sundried tomatoes in oil
80g black olives (pitted, sliced)
6 anchovy* fillets (optional)
1handful fresh basil leaves
2Tbsp flaxseed, hemp or extra virgin olive oil
1/2 lemon (juice)
1tsp Dijon mustard*
1tsp honey or maple syrup
1pinch thyme, sea salt and black pepper
1small non-stick frying pan
2small/medium saucepans


Step 1
Heat a dry, non-stick pan over medium heat. Place the tuna steak in the hot pan, season with salt and pepper, and cook for 5 minutes. Turn it over and repeat – make sure the tuna is cooked through and there is no pink flesh in the middle. Remove from the heat and allow to cool.
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Step 2
In the meantime, bring two saucepans of water to boil. Carefully place eggs in one of them using a spoon, making sure they are fully submerged, and set a timer for 6 minutes. Once cooked, rinse under the cold tap and leave submerged in cold water in the saucepan for a few minutes.
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Step 3
Use the second saucepan of boiling water to cook the green beans for about 5 minutes, until cooked, but still firm and crunchy. Drain.
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Step 4
Wash the lettuce, pat dry and arrange on a large plate. Flake the tuna into smaller pieces to cover the salad. Follow with green beans, sundried tomatoes, sliced olives, anchovies and basil. Cut the eggs into quarters and arrange them on top.
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Step 5
Prepare the dressing by adding all dressing ingredients into a jar, close the lid and shake well. Drizzle over the salad and serve. Bon appetit!
Dressing ingredients: oil of your choice, lemon juice, mustard, honey and spices.
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