Nicoise Tuna Salad

Nicoise Tuna Salad


8 people made this

There are many versions of the classic Niçoise salad. This one has a creamy garlicky dressing flecked with fragrant basil leaves.

Elaine Russell

Serves: 4 

  • 3 garlic cloves, peeled
  • 250g green beans, halved
  • 6 small potatoes, halved
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon 97% fat-free mayonnaise
  • 3 teaspoons olive oil
  • salt and pepper
  • 1/4 cup firmly packed fresh basil
  • 2 tablespoons water
  • 250g cherry tomatoes (about 1 punnet), halved
  • 1 large tin tuna in spring water (about 425g), drained and flaked
  • 1/4 cup (40g) black olives

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook the garlic in a large saucepan of boiling water for 3 minutes to blanch. Transfer the garlic with a slotted spoon to a food processor or blender, then set aside until needed. Add the beans to the boiling water and cook for 4 minutes or until tender but still a little firm. Remove the beans with a slotted spoon, rinse under cold water, then drain. Add the potatoes to the saucepan and cook for 12 minutes or until tender, then drain.
  2. Add the vinegar, mayonnaise, oil and a pinch of salt to the garlic in the food processor, then blend to a purée. Add the basil and water, then blend again.
  3. Transfer the garlic-mayonnaise dressing to a large bowl. Add the tomatoes, beans, potatoes and tuna, tossing to coat. Season with pepper, then top with the olives just before serving.

Recently Viewed

Reviews (5)


Altered ingredient amounts. Use those new low GI potatoes and this dish will then be in the LOW GI range. - 06 Jan 2011


Used different ingredients. added anchovies for a salty twist! - 21 Feb 2010


Altered ingredient amounts. Skip on the fat free mayonnaise use the whole egg real mayonnaise its much more yummy and better for you. - 22 Jun 2010

Write a review

Click on stars to rate