Salad Nicoise with grilled Albacore tuna

  • 2 persons
  • cooking time: 15 min
  • difficulty


  • 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

How to prepare

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!