Niçoise Salad with Tuna
Tuna, warm potatoes, green beans, eggs, tomatoes and olives on crisp lettuce, with a mustardy olive oil dressing.
- Cuisine
- Provençal · Nice
- Time
- 30 min total (25 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 4 large eggs
- 2 cans tuna, drained
- 1 head romaine lettuce, chopped
- 2 tomatoes, cut into wedges
- 1/3 cup black olives
- 6 anchovy fillets
- 5 tbsp olive oil
- 2 tbsp wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Boil the potatoes in salted water for 12 minutes, adding the green beans for the last 4 minutes. Drain.
- Boil the eggs for 8 minutes, cool in cold water, peel and quarter.
- Whisk the oil with the vinegar, mustard, salt and pepper, and toss the warm potatoes and beans in half of it.
- Arrange the lettuce, potatoes, beans, tomatoes, eggs, tuna, olives and anchovies on a platter and spoon over the rest of the dressing.
Diets and allergens
Fits: Pescatarian, Dairy-free, Gluten-free
Free from: Gluten, Milk, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Fish, Mustard, Sulfites
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 476 kcal
- Protein
- 32.1 g
- Carbohydrates
- 33.2 g
- Fat
- 24.9 g
- Fiber
- 7.5 g
- Sodium
- 897 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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