Salad Nicoise with fresh tuna

Salad Nicoise with fresh tuna

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  • 4 to 6
  • Easy
  • Dairy free Health conscious Heart friendly Pescatarian
  • 15 minutes


  • 400 g fresh yellow-fin tuna, seared and seasoned
  • 400 g Mediterranean baby potatoes, boiled, skins on
  • 400 g canned red beans, drained and rinsed with water
  • 100 g French beans, blanched
  • 1 small red onion, sliced
  • 1 handful of olives
  • 4 marinated artichoke hearts, quartered
  • 200 g mini Rosa tomatoes
  • 8 Quail eggs, boiled and sliced in half
  • 6 fillets anchovy
  • olive oil
  • 45 ml red-wine vinegar
  • Maldon sea salt
  • freshly ground black pepper
  • 30 g fresh basil, kept in a container

Cooking Instructions

Slice the tuna into strips and cut the potatoes in half.
Using a large plastic container with a lid, layer the tuna, potatoes, beans, onion, olives, artichokes, tomatoes, eggs and anchovy.
Drizzle with a little olive oil and vinegar. Season to taste.
Seal and refrigerate overnight.
Dish into bowls and top with fresh basil leaves. Pour over any remaining sauce as a dressing. Serve immediately.

TASTE Recipe by: TASTE
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