Tuna Nicoise Salad

Extra Virgin
  • 1 lb new potatoes, halved
  • 1/3 lb fine green beans
  • 4 eggs
  • 4 vine-ripe tomatoes, quartered
  • 1/2 cucumber, peeled, seeded and chopped
  • 1 can tuna steak in brine, drained
  • 3 tbsp capers, drained
  • 1 oz pitted black olives
  • Dressing:
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp superfine granulated sugar
    • Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
    • Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.

    In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.

    Prep Time

    15 min

    Cook Time

    10 min

    Total Time

    25 min







    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Virgin


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