Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Fresh tuna Niçoise recipe

3 ratings

This classic, French-style tuna bean salad is full of flavour and texture and is perfect for a light lunch or summery dinner. Fresh tuna really elevates the dish, but if you only have tinned tuna in the cupboard, that's fine – it makes a fantastic storecupboard meal. See method

Serves 4
Takes 30 mins
358 calories / serving
Gluten-free

Ingredients

180g fine green beans, trimmed
2 large fridge cold eggs
300g fresh tuna steak
1 tsp sunflower oil
2tbsp reduced fat mayonnaise
1 small garlic clove, chopped
2 sweet gem lettuces, leaves separated, washed and drained
1 x 400g haricot beans, drained and rinsed
1 red onion, finely sliced
8 anchovy fillets, drained and halved lengthways

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1500kj
358kcal 18%
Fat
13g 18%
Saturates
3g 14%
Sugars
8g 9%
Salt
2.4g 40%

of the reference intake
Carbohydrate 23.3g Protein 31.5g Fibre 11.1g

Method

Fill a large saucepan 2/3 full with water and bring to a boil. Add the green beans, return to the boil and cook for 2-3 minutes until they are just tender. Drain with a slotted spoon into a large bowl filled with iced water and leave until cold. Return the water to the heat, gently add the eggs to the pan and boil for 8 minutes.
While the eggs are cooking, season the tuna steak with just a pinch of salt and plenty of freshly ground black pepper. Heat the oil in a large non-stick frying pan over a medium high heat. Add the tuna steaks and cook for 1 1/2 - 2 minutes on each side, until well browned but slightly pink in the middle.
Remove the pan from the heat and transfer the tuna to a plate to rest. Drain the eggs in a sieve under cold running water until cool enough to handle. Peel and cut into quarters.
Mix the mayonnaise with 1½ tbsp cold water and stir in the garlic. Roughly tear the lettuce leaves and put them in a large serving bowl. Scatter the haricot beans over the lettuce and add the red onion.
Arrange the eggs and anchovy fillets on top of the salad. Break the warm tuna steaks into large chunks and drop gently on top. Drizzle with the creamy dressing to serve.

See more Salad recipes.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.