Tuna Nicoise

Tuna Nicoise

Tuna Nicoise. For a light, protein packed lunch option you can’t look past this classic Tuna Nicoise salad. 

Tuna Nicoise

Serves 4


2 egg yolks

2 tsp horseradish cream

2 anchovy fillets

1 garlic clove, crushed

3 tsp lemon juice

¾ cup light olive oil

500g small new or chat potatoes

150g baby green beans, trimmed

3 eggs (extra)

2 lemons (extra), halved

4 tuna steaks

olive oil cooking spray

salt, to taste

pepper, to taste

baby cos lettuce

250g cherry truss tomatoes

20 small black olives



  1. To make dressing, put egg yolks in a small food processor with horseradish cream, anchovy fillets, garlic and lemon juice. Process until smooth. With motor running, slowly add oil in a steady stream. If dressing is too thick add a little hot water and process until combined. Set aside.
  2. Put potatoes in a saucepan and cover with cold water. Bring to the boil over high heat.
  3. Reduce heat and simmer for 
8 minutes. Drain. When cold slice potatoes.
  4. Add beans to a saucepan of boiling water and cook for 1–2 minutes or until tender. Drain and rinse in cold water.
  5. Put eggs (extra) in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 6 minutes. Drain, crack shells and cool in cold water. Remove shells. When cold cut eggs into quarters or slices.
  6. Heat a barbecue hotplate or 
char-grill pan over high heat. Char-grill lemon halves until golden. Transfer 
to a plate. Spray tuna with oil and 
season with salt and pepper. Cook 
tuna for 2 minutes. Turn and cook 
for a further 2 minutes until medium-rare or cooked to your liking.
  7. Arrange potato, beans, egg, cos, tomato and olives on 4 serving plates. Top with tuna steaks. Spoon over dressing and serve with char-grilled lemon on the side.


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