The BBC Good Food logo
Healthy salad Niçoise

Healthy salad Niçoise

A star rating of 4.6 out of 5.5 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing

Nutrition: per serving
low inkcal351


  • 200g new potato , thickly sliced
  • 2 medium eggs
  • 100g green bean , trimmed
  • 1 romaine lettuce heart, leaves separated and washed
  • 8 cherry tomatoes , halved
  • 6 anchovies in olive oil, drained well
  • 197g can tuna steak in spring water, drained
  • 2 tbsp reduced-fat mayonnaise


  • STEP 1

    Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.

  • STEP 2

    Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.

  • STEP 3

    Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.

Goes well with

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.5 ratings

Sponsored content