Healthy living

Salad Nicoise

Preparation time: 20 minutes

Cooking time: 16 minutes

Serves: 4


  • 4 eggs
  • 6 unpeeled baby potatoes, washed (450 g)
  • 250 g green beans, trimmed, cut into 3 cm pieces
  • 8 large cos lettuce leaves, roughly torn or 150 g small leaves
  • 425 g can no-added-salt tuna, drained
  • 250 g cherry tomatoes
  • 1/2 cup (70 g) small pitted black olives, drained
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons of lemon juice


1. Place eggs in a small saucepan, cover with water and bring to the boil. Simmer for 6 minutes, drain and refresh with cold water. Once cool, peel eggs and cut into quarters.

2. Meanwhile, place potatoes in a medium-sized saucepan and cover with water. Bring to the boil and simmer for 8 minutes. Add green beans and simmer for a further 2 minutes until they are bright green and potatoes are tender. Drain beans and potatoes and refresh with cold water.

3. Cut potatoes in half and add to a large serving bowl with lettuce, tuna, beans, tomatoes and olives, topped with eggs. Mix mustard with lemon juice and drizzle over salad.


  • Replace potatoes with a drained 425 g can of cannellini beans.
  • Substitute cos lettuce for mesculin, baby spinach or butter lettuce leaves.
  • Replace tinned tuna with 350 g fresh tuna steaks. Cook in a frying pan over medium-high heat for 2–3 minutes each side or until cooked to your liking. Rest for 5 minutes then flake into large pieces and add to salad.

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