Tuna Niçoise Salad

Cook it with:
Makes: 4 servings
Preparation time: 10 minutes
Cook time: 20-25 minutes


  • 1 lb. (16 oz.) new potatoes, halved
  • 1/3 lb. (5 oz.) fine green beans
  • 4 eggs
  • 4 ripe vine tomatoes, quartered
  • 1/2 cucumber, peeled, seeded and chopped
  • 1 can tuna steak in brine, drained
  • 3 tablespoons capers, drained
  • 1 oz pitted black olives

For the dressing :

  • 6 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 3 tablespoons red wine vinegar
  • 1/2 tablespoons Dijon mustard
  • 1/2 tablespoons superfine sugar


Cook the potatoes in boiling salted water for 10-15 mins. or until tender. Drain, rinse in cold water and set aside.

Cook the beans in boiling water for 3 mins. or until just tender. Drain, rinse in cold water and set aside.

Place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 6 mins., drain, rinse in cold water. Shell the eggs and cut into quarters.

Place the potatoes, beans and eggs together in a large salad bowl with the remaining ingredients.

To make the dressing, place all the ingredients in a small bowl and whisk together with a fork.

To serve, drizzle the dressing over the salad and toss to mix.


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