Tuna Niçoise Salad

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!

Categories: Sides & Salads

Serves: 4 Preparation time: 10 mins Cooking time: 25 mins



  • 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


  1. Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain, rinse in cold water and set aside.
  2. Cook the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water and set aside.
  3. 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
  4. Place the potatoes, beans and eggs together in a large salad bowl with the remaining ingredients.
  5. 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.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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