Tuna Nicoise

This classic French salad is a surefire winner at the dinner table.


  • 200 g tin tuna or 300g fresh tuna
  • 50 g green beans (topped and tailed cut in rounds)
  • 3-4 new potatoes (boiled, skinned and diced)
  • 4 anchovy fillets
  • 3 tomatoes (peeled, de-seeded and diced)
  • 8 black olives (diced)
  • finley diced red onion
  • 4 quail eggs (boiled for 3 mins and shelled)
  • 4 large thin slices of baguette. oven baked to make crisp
  • chopped chives, chervil and basil
  • lemon zest and juice
  • pinch cayenne
  • olive oil
  • 1 tsp mustard
  • pinch sugar
  • 2 tblsp mayo


  1. Prepare the Tuna:
  2. Remove all and skin. If using fresh tuna, salt with coarse sea salt for 20 mins, rinse and cook tuna on low heat in olive oil for 7-8 mins with garlic herbs. Remove and flake.
  3. If using tinned, drain the tuna, make sure you use good quality tuna.
  4. Flake and mix with mayonnaise, some chopped herb, lemon zest and a few drops of juice, season and reserve.
  5. Prepare all the vegetables:
  6. Make sure it’s all diced the same approximate size/shape (or you can just chop roughly).
  7. For the Dressing
  8. Combine a little garlic crushed, mustard, vinegar, olive oil, lemon juice and seasoning. Blitz with blender or hand blender.
  9. For the Crouton:
  10. Cook with a little olive oil and seasoning, place between trays and cook in oven at 160c for 8 mins or so.
  11. For the Quail eggs:
  12. Cook for 3 mins, refresh and peel.
  13. To assemble:
  14. Mix all the veg, olives and herbs with the dressing. Place tuna, all the veg that has been placed in ring, season egg and finish with crouton.
  15. For tempura of anchovy use tuna foam.


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