Salade niçoise (tuna, egg and olive salad from Nice)
A niçoise in the style of Nice: ripe tomatoes, crunchy raw vegetables and baby broad beans with tuna, hard-boiled eggs, anchovies and little black olives, dressed simply with olive oil, a little vinegar and basil. No lettuce, no potatoes, nothing boiled but the eggs and beans.
- Time
- 37 min (25 prep + 12 cook)
- Servings
- 4
- Per serving
- 412 kcal
- Protein
- 32 g
Ingredients
- 5 medium tomatoes, ripe but firm, in quarters
- 1/2 tsp salt
- 6 large hard-boiled eggs
- 3/4 cup fava beans, shelled baby broad beans, fresh or frozen
- 1 small cucumber, in thin half-moons
- 1 large bell pepper, green, in very thin rings
- 1 bunch radish, thinly sliced
- 4 green onions, thinly sliced
- 3 cans (5 oz each) canned tuna, packed in water, drained and broken into large flakes
- 8 fillets anchovies, in olive oil, drained
- 1/2 cup black olives, Niçoise if you can find them
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp black pepper
- a handful fresh basil, leaves torn
Steps
- Lower the eggs into boiling water and cook for 10 minutes, then cool them in cold water and peel. In the same pot, boil the broad beans for 2 minutes, drain and rinse in cold water. Slip off the tough skins if the beans are big.
- Put the tomato quarters in a colander, sprinkle with the salt and leave for 10 minutes to drain.
- Put the cucumber, green pepper, radishes and spring onions in a wide serving bowl and add the broad beans and the drained tomatoes.
- Quarter the eggs. Arrange the tuna, eggs, anchovies and olives over the vegetables.
- Whisk the olive oil, vinegar and pepper, spoon evenly over the salad and scatter with the basil. Serve at room temperature. To make it ahead, keep the dressing apart: the undressed salad keeps 2 days in the fridge in a covered box, and is eaten cold.
Good to know
Can I add potatoes and green beans?
Many do, and it makes a fine salad, though in Nice they would leave out both. If you add them, use 200 g each of boiled new potatoes and green beans.
Can I use tuna in olive oil?
Yes, it is richer, at about 59 instead of 64. Drain it well.
Alternative
Per
- Calories
- 88
- Protein
- (32%)
- 7 g
- Fat
- (53%)
- 5 g
- Carbohydrates
- (16%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 233 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1649 kcal goes into the pot and 1916 g of ingredients comes out as about 1876 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.