CaperseggMustardOlive OilPotatoRed WineSides & SaladsSweet PotatoTuna

Tuna Niçoise Salad

This recipe will transport you to the French Riviera in a mouthful. The masterful combination of tuna, green beans, potatoes, eggs and salty capers is popular for a reason. Our delicious dressing recipe combines sweet Filippo Berio Red Wine Vinegar with Extra Virgin Olive Oil and a French classic, Dijon mustard. Bon Appetit!

Prep Time: 10 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

450g new potatoes, halved
150g fine green beans
4 eggs
4 vine-ripened tomatoes, quartered
1/2 cucumber, peeled, seeded and chopped
200g canned tuna in olive oil
3 tbsp capers, drained
25g pitted black olives

For the dressing:

6 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp Filippo Berio Red Wine Vinegar
1/2 tsp Dijon mustard
1/2 tsp caster sugar

Method

Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain, rinse in cold water and set aside.
Cook the beans in boiling water for 3 minutes 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 minutes, drain and 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 dressing ingredients in a small bowl and whisk together with a fork. To serve, drizzle the dressing over the salad and toss to mix.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.