Salade Niçoise


  • For the salad:
  • 2 yellow fin tuna steaks
  • 150g fine green beans, trimmed
  • 4 - 6 free-range eggs,
  • 150g cherry tomatoes, halved
  • 200g baby new potatoes
  • 2 little gem lettuce, roughly shredded
  • 100g pitted black olives, halved
  • salt and pepper to season
  • For the dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp of Mrs Bridges Onion Marmalade with Black Olives & Balsamic
  • 2 tbsp Balsamic vinegar
  • 1 tbsp lemon juice
  • 1 crushed garlic clove
  • 1-2 shallots, minced
  • salt and pepper to season


Place the eggs in a large pan of water, bring up to the boil and then reduce to simmer for 10 minutes. Cool the eggs under running water and allow to cool completely before removing shell and cutting each in half, lengthways. Whilst eggs are cooking, add the green beans to a pan of salted boiling water, bring back to the boil and then reduce to a simmer and cook for 8-10 minutes until just tender. Drain and place in ice water. Season the tuna steaks all over with salt and pepper and cook for 2 minutes on each side on a grill pan, on a high heat. Set aside. In a large bowl, combine the lettuce, green beans, cherry tomatoes and potatoes. Add the olives, then half the dressing, and toss to combine. Transfer the above to a serving platter, then arrange the hard-boiled eggs over top. Flake or slice the tuna and arrange this across the salad. Drizzle over the remaining dressing.

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