Tuna nicoise salad is one of my favourite salads, so many colours, so vibrant, you can eat it warm, cold, straight away, pack it for lunch or a picnic and you can even throw together the bare minimum tuna nicoise from store cupboard/freezer.
It’s a lovely dish for spring lunches or even as a quick midweek meal. I eat it as it is, the kids I must admit like a side of chips or chunk of crusty bread.
It really is just a case of boiling an egg, potatoes and green beans and tumbling them together with tuna, olives, capers and tomatoes and adding a good drizzle of olive oil. So simple, yet so delicious.
Delicious and healthy easy family meal
- 2-3 small new potatoes per person - peeled or scrubbed and chopped into quarters
- 3 large handfuls of green beans (frozen is fine)
- 4 eggs
- 4 handfuls of rocket leaves or mixed salad leaves
- 4 vine tomatoes - cut into wedges
- large handful of black olives
- 2 tbs capers
- 2 tins of tuna
- juice of a lemon
- flat leaf parsley
- Put the potatoes and green beans into a pan of water, bring to the boil and simmer for around 8-10 minutes until the potatoes are tender.
- In another pan put the eggs into water and bring to the boil - gently boil for around 8-10 minutes. Then run them under cold water to cool.
- Whilst the eggs, potatoes and beans are cooking - open the tuna and toss in lemon juice and chop the tomatoes.
- Add a handful of rocket to the plates.
- Top with green beans and potatoes
- Scatter over the tuna, olives, capers and tomatoes.
- Peel the eggs and quarter - arrange them on top.
- Drizzle with olive oil
Make Tuna Nicoise Salad your way
- Don’t like eggs – miss them out.
- Use fresh tuna or even salmon instead.
- Don’t like green beans – try peas.
- No potatoes – add some pasta or gnocchi.
- Need to make it from store cupboard – just try pasta (or tinned new potatoes), tuna, olives, capers, green beans, eggs and sun dried tomatoes.
- Go veggie and skip the tuna all together.