Mary Berry Tuna Niçoise Salade

5 from 1 vote

Calories: 358.05|Fat: 21.43|Carbohydrates: 17.17|Protein: 23.54 | 25

recipe

ingredients
tips
storage-tips

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Mary Berry Tuna Niçoise Salad features a vibrant mix of green beans, eggs, lettuce, tomatoes, new baby potatoes, tuna, anchovies, olives, and red onion. Tossed in a oily tangy dressing it's a crowd-pleaser.

A big platter of Salad Nicoise with green beans, halved potatoes, cherry tomatoes, hard boiled eggs, black olives and anchovy fillets

Mary Berry’s Tuna Salad Niçoise is a delightful twist on the classic Salad Niçoise or “salada Nissarda” originating in the city of Nice, France. This salad adds a unique touch to the traditional recipe by adding anchovy fillets. The tangy vinaigrette dressing in olive oil, grainy mustard, white wine vinegar, sugar, and lemon juice is also a recipe to keep in your arsenal as it’s great with most seafood potato salads.

Why you’ll like it

Do not underestimate the flavours. The fresh veggies tossed on the tender tuna, and anchovies and drizzled with the tangy dressing make a quick and simple meal not to be underestimated!
Quick to whip up.

Nutritious and packed with protein, vitamins, and minerals, this salad is truly a healthy choice.
Diet-friendly: Low in carbs, and glycemic index and high in protein, gluten-free and dairy-free: it is suited for most diets.

Tips

Make sure to cook the green beans until they become tender but still slightly crisp for the perfect texture.
Use fresh and ripe tomatoes for the best flavour.

For a vegetarian version, you can omit the tuna and anchovies and add extra vegetables like roasted bell peppers or artichoke hearts.
Feel free to adjust the vinaigrette dressing ingredients. Although it tastes superb as is, some guests have preferred adding olive oil and wine vinegar separately, as they feel the mustard can overpower the other flavours.

Variations

Extra heartiness: Add boiled sliced new potatoes or artichokes for extra heartiness.
Swap the tuna: Use chicken or salmon for a different taste.

Try a yogurt dressing.
Extra creaminess: Sprinkle crumbled feta cheese or shaved Parmesan on top for added creaminess.

Storage Instructions

Leftovers: store them in an airtight container in the refrigerator for up to 2 days.
Prepare Ahead: You can prepare the salad up to the end of step 3 up to 6 hours in advance and then dress it just before serving.
Freezing: Please note that this salad is not suitable for freezing.

However, it’s best to consume the salad fresh to enjoy its vibrant flavours and textures.

How to serve Mary Berry Tuna Salad Niçoise?

This Tuna Salad Niçoise is perfect as a standalone meal or as a side dish.

Serve it alongside crusty bread or baguette slices for a complete and satisfying meal.

It’s also a great option for picnics or potlucks, as it can be prepared in advance and enjoyed cold or at room temperature.

Health Info

Calories: 358.05
Sugar: 6.65

Sodium: 669.51
Fat: 21.43
Carbohydrates: 17.17

Fiber: 4.35
Protein: 23.54

Mary Berry Tuna Niçoise Salad Recipe

5 from 1 vote

Author Caroline Sciberras

Servings 6 people

Calories 358.05

Prep Time 15

Cook Time 10

Total Time 25

Fat: 21.43|Carbohydrates: 17.17|Protein: 23.54

Pin Recipe

Description

Ingredients

100 g (3½ oz) green beans trimmed
salt and freshly ground black pepper

6 eggs
3 small baby gem lettuces
6 tomatoes quartered

225 g (8 oz) baby new potatoes, cooked and halved lengthwise
400 g (2 x 7 oz cans) tuna in oil drained
12 canned anchovy fillets drained

100 g (3½ oz) pitted black olives, halved lengthwise
1 red onion finely sliced

For the dressing

1/4 cup olive oil

2 tablespoons grainy mustard
2 tablespoons white wine vinegar
2 teaspoon sugar

juice of 1 lemon

Instructions

Boil the green beans in salted water for approximately 4 minutes or until they are tender but still slightly crisp. Drain the beans, then rinse them in cold water, and set them aside.
Place the eggs in a saucepan, cover them with water, and bring it to a boil. Allow the eggs to boil for 5 minutes, then drain them and cover them once more with cold water. Peel the eggs, slice each one into quarters, and set them aside.

Divide each lettuce head into six wedges. Arrange them in a serving bowl along with the beans, tomatoes, potatoes, tuna, anchovies, olives, and onion. Gently mix all these ingredients together, and season the salad with salt and freshly ground black pepper.
In a separate bowl, combine the components for the dressing. Pour the dressing over the salad, and toss it gently to coat all the ingredients.
Finally, scatter the sliced eggs over the salad, and it's ready to be served.

Prepare Ahead: You can prepare the salad up to the end of step 3 up to 6 hours in advance. However, it’s best to dress it just before serving. Please note that this salad is not suitable for freezing.