A MEAL YOU CAN MAKE
Niçoise-style tuna salad
A substantial tuna and egg salad with potatoes, beans and a mustard dressing.
About 37 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Tinned tuna in brine, drained
- 2 whole Eggs
- 300g Potatoes, small chunks
- 150g Green beans, trimmed
- 200g Tomatoes, wedges
- 40g Olives, pitted
- 100g Lettuce, washed
- 20ml Olive oil
- 10g Dijon mustard
- 15ml Red wine vinegar
- 1500ml Water
Allergens: Fish, egg, mustard and possible sulphites in vinegar. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~424 kcal · 32g protein · 36g carbohydrate · 18g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Cut potatoes and trim beans. Wash lettuce and tomatoes. Whisk oil, mustard and vinegar into a dressing. Drain tuna.
Boil eggs and potatoes
Put eggs and potatoes in the pan with enough water to cover. Bring to a boil and simmer. Lift eggs out after 10 minutes of simmering into cold water. Continue potatoes until tender.
Cook the beans
Add beans to the potato water for the final 4–5 minutes until tender with a little bite. Drain well. Peel eggs and cut in halves; yolks should be set.
Check and serve
Arrange lettuce, tomato, potatoes, beans, tuna, eggs and olives. Spoon dressing over and eat promptly. This cooked-vegetable version is an adaptation among many debated Niçoise styles.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 20 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Nice-inspired · cooked potato and bean variation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.