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French Salad with Tuna (Nicosia Salad)

10 mins Cook
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If anyone can make a wonderful salad out of canned tuna, it’s the French. Nicoise Salad might be the excellent version, made with corn, red cabbage, eggs, potato, beans, tomato, lettuce and olives, and completed with a lemon dressing.

Hefty and exciting sufficient for lunch, but no longer so heavy it loses its summary persona. Even though you thought of me, I fortunately served this.

Nicoise Salad (Salade Niçoise)

Nicoise Salad – or in French, Salade Nicoise – is a classic salad originating from the city of quality in Provence, France. As with maximum nicely-loved traditional recipes, there are fist-shaking arguments over what goes into a right Nicoise salad.

query any French chef, housewife or man in the road and you’ll get a unique solution each time.

but there are some usually agreed inclusions that make sense for a dish of Mediterranean provenance, together with olives, beans, tomatoes, boiled eggs and some type of salted preserved fish.

This recipe is how I like my Nicoise salad. I assume it needs to be enjoyable enough for a lunch, but now not too heavy as to lose its summer appeal or capacity to play an accompanying role as a part of a bigger meal.

What goes in Nicoise Salad

Canned tuna: Yep, precise ol’ canned tuna! Tuna in oil trumps tuna in spring water, and now not all canned tuna is created equal. You’ll galvanise me if you use selfmade! Fancy choice: Tataki-style seared tuna then sliced so it looks like this Tuna Tataki.

Child potatoes: Small is greater typically seen, but you may reduce regular potatoes into pieces;

Boiled eggs: due to the fact they’re quartered right here for higher distribution, cook dinner to medium or difficult-boiled, instead of smooth with a runny yolk. in case you really want that runny yolk – and that i honestly wouldn’t discourage that – just halve them as an alternative and location strategically so the yolk doesn’t run anywhere;

Black olives: Get the excellent olives you may discover. Unpitted Kalamata, Ligurian or Nicoise olives in brine or oil are best;

Tomato, corns,beans & cos/romaine lettuce: All well known Nicoise Salad inclusions; and

Lemon Dressing: greater virgin olive oil, lemon, garlic and Dijon Mustard (for thickening, so it coats the potatoes higher).

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French Salad with Tuna (Nicosia Salad)
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As stated inside the advent, there aren’t any hard and fast rules about what is going in Nicoise salad. So I’ve also protected notes on variations and other components that are normally visible in Nicoise salads, so that you can design your best model.

It’s your salad, don’t let anyone tell you what you should or should not include in it – not even the French!

Ramsha Baig
French Salad with Tuna (Nicosia Salad)

French Salad with Tuna (Nicosia Salad)

prep time
10 mins
cooking time
10 mins
total time
20 mins



  • 8 baby/chat potatoes

  • 120g/ 4 oz green beans , trimmed

  • 2 tomatoes , each cut into 8 – 10 wedges

  • 1/2 baby cos lettuce (romaine) , cut or torn into large bite size pieces

  • 3 hard-boiled eggs , peeled and quartered

  • ¾ cup/ 100g unpitted black olives

  • 250 – 300g/ 8 – 10oz canned chunk tuna in oil

  • 1 1/2 tbsp lemon juice

  • 4 tbsp extra virgin olive oil

  • 1 small garlic clove , minced/grated

  • 1/4 tsp salt

  • 1 tsp Dijon mustard

  • Pinch black pepper




Shake all ingredients in a jar except vegetables and tuna.

Cook potatoes

Boil potatoes until soft & tender. Drain and leave to fully cool. Slice into halves.

Blanch beans

Boil green beans till gentle or done for your liking. Drain and refresh below cold running water to quickly cool. Drain, pat nicely to dry.

Assemble the salad

Arrange the cos leaves on a large, wide plate. Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve!
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