Salad Nicoise with grilled Albacore tuna
Fish tales

Salad Nicoise with grilled Albacore tuna


The salad nicoise is a famous salad originated in the southern French city Nice. Great as a lunch or main. Instead of using fresh tuna, you can also use canned tuna, just make sure to drain the tuna before you use it.

  • 1

    Cook the potatoes in boiling water until they are done and let them cool down. Cut the potatoes in half.

  • 2

    Cook the haricots verts in boiling water with salt and when they are done let them cool off under cold running water.

  • 3

    Brush both sides of tuna with oil and add a pinch of salt and pepper. Grill the tuna on both sides. Let the tuna cool down and cut in 4 pieces.

  • 4

    Cut the tomatoes and olives in half

  • 5

    Take a bowl with the vinaigrette and mix the potatoes, haricots verts, tomatoes, olives and lettuce. Mix this well.

  • 6

    Place the mixture on a plate, arrange the anchovies on top and sprinkle with the shallot. Cut the egg in 4 pieces and place them on the plate. Serve the tuna on top of the salad.

  • 7

    Serve with some nice bread. Enjoy!


  • - 1 fillet albacore tuna 200-240 g

  • - 20 g salted anchovies fillets

  • - 150 g peeled potatoes

  • - 50 g haricots verts, ends cut off

  • - 1 table sp. olive oil

  • - 7 cherry tomatoes

  • - 6 black olives, cut in half

  • - ½ shallot, chopped in thin slices

  • - 1 egg, hard-boiled

  • - 6 leaves romaine lettuce

  • - 4 table sp. mustard vinaigrette

  • - pepper and salt

  • 15 min
  • 2 persons