Tuna Nicoise Salad

Equipment

• ✓ Saucepan
• ✓ Mixing bowls
• ✓ Colander
• ✓ Whisk

Ingredients

• 320 g good-quality canned tuna, drained
• 500 g baby potatoes
• 220 g green beans, trimmed
• 4 eggs
• 300 g tomatoes, cut into wedges
• 120 g Niçoise or Kalamata olives
• 80 g red onion, thinly sliced
• 45 ml extra virgin olive oil
• 25 ml red wine vinegar
• 12 g Dijon mustard
• 15 g capers
• 15 g parsley
• 8 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Season potatoes while warm and serve the final salad cool rather than ice-cold for fuller flavour.

Ingredient choices: Drain tuna and olives well. Choose small potatoes that hold their shape when cooked. Eggs should be cooked until whites and yolks are firm for the safety standard used in this pack.

Cooking control: Cook potatoes, beans and eggs separately to their own doneness. Drain and cool appropriately, then dress the potatoes while they can absorb flavour. Arrange the remaining ingredients without crushing the tuna into the vegetables.

If something goes wrong: Watery salad often comes from poorly drained beans, tuna or tomatoes. Broken potatoes may have overcooked. Because olives, capers and tuna contribute salt, taste a combined forkful before adding more.

Ingredient Substitutions

• ↔ Canned tuna → seared fresh tuna served pink only when safely sourced
• ↔ Green beans → asparagus
• ↔ Red wine vinegar → sherry vinegar

Food Safety & Doneness

Use ready-to-eat ingredients within their package use-by dates and keep at 4°C or below. Keep prepared salads separate from raw food; refrigerated smoked fish may require additional precautions for pregnant or immunocompromised diners. Follow the product instructions.

Serving & Plating

Arrange in a broad dish with tuna and egg portions evenly distributed. Keep prepared components chilled until assembly and follow canned-fish storage instructions once opened.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.