The recipe
Tuna Niçoise Salad
Easy
4
30–45 minutes
- Preparation time
- 10 minutes
- Cooking time
- 20-25 minutes
Ingredients
- 450g new potatoes, halved
- 150g fine green beans
- 4 eggs
- 4 ripe vine tomatoes, quartered
- 1/2 cucumber, peeled, seeded and chopped
- 1 (200g) can tuna steak in brine, drained
- 3 tbsp capers, drained
- 25g pitted black olives
- For the dressing :
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- 3 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp caster sugar
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain rinse in cold water and set aside.
Rinse in cold water and set aside. Cook the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water and set aside.
Drain Place the eggs in a small pan cover with cold water and slowly bring to the boil. Simmer for 6 minutes rinse in cold water. Shell the eggs and cut into quarters.
Place the potatoes beans and eggs together in a large salad bowl with the remaining ingredients.
To make the dressing place all the dressing ingredients in a small bowl and whisk together with a fork. To serve drizzle the dressing over the salad and toss to mix.
