Mary Berry Tuna Salad Niçoise

Looking for a refreshing and delicious salad to enjoy this summer? Look no further than Mary Berry’s Tuna Salad Niçoise! Packed with fresh ingredients and bursting with flavour, this salad is a perfect combination of textures and tastes. Whether you’re hosting a backyard barbecue or simply craving a light and satisfying meal, this recipe is sure to impress.

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• Mary Berry Potato Salad with Salmon and Prawns
• Mary Berry Tuna Pasta Bake

Why you’ll like it

• Bursting with flavours: The combination of fresh vegetables, tender tuna, and tangy dressing creates a symphony of flavours in every bite.
• Versatile: This salad can be enjoyed as a light lunch, a side dish, or even a main course.
• Easy to make: With simple instructions and readily available ingredients, this recipe is perfect for both novice and experienced cooks.
• Nutritious: Packed with protein, vitamins, and minerals, this salad is a healthy choice that will leave you feeling satisfied and energized.
• Perfect for gatherings: Whether you’re hosting a picnic or a potluck, this salad is a crowd-pleaser that will impress your guests.

Mary Berry Tuna Salad Niçoise Recipe

What is Mary Berry Tuna Salad Niçoise?

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 features a vibrant mix of green beans, eggs, lettuce, tomatoes, baby new potatoes, tuna, anchovies, olives, and red onion. Tossed in a tangy dressing made with olive oil, grainy mustard, white wine vinegar, sugar, and lemon juice, this salad is a true crowd-pleaser.

Mary Berry’s Tuna Salad Niçoise adds a unique touch to the traditional recipe by incorporating baby new potatoes and canned anchovy fillets. These additions bring extra depth and richness to the salad, making it even more satisfying and flavorful.

Ingredients

• Green beans – 3 1⁄2 ounces (100g) green beans, trimmed
• Salt and freshly ground black pepper to taste
• Eggs – 6 eggs
• Lettuce – 3 small Baby Gem lettuces
• Tomatoes – 6 tomatoes, quartered
• Potatoes – 8 ounces (225g) baby new potatoes, cooked and halved lengthwise
• Canned tuna – 14 ounces (2 x 7 ounce) cans of tuna in oil, drained
• Anchovy fillets – 12 canned anchovy fillets, drained
• Black olives – 3 1⁄2 ounces (100g) pitted black olives, halved lengthwise
• Red onion – 1 red onion, finely sliced

How to make Mary Berry Tuna Salad Niçoise Recipe

1. Boil the green beans. Boil the 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.
2. Prepare the boiled eggs. 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.
3. Assemble on a plate. 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.
4. Prepare the dressing. 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.
5. Place eggs & serve. Finally, scatter the sliced eggs over the salad, and it’s ready to be served.

Tips

• Make sure to cook the green beans until they are 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 dressing ingredients according to your taste preferences.

Variations

• Extra heartiness: Add boiled and sliced new potatoes for extra heartiness.
• Swap the tuna: Use chicken or salmon for a different protein option.
• Experiment with different types of lettuce: Use romaine or butter lettuce, for a unique twist.
• Extra creaminess: Sprinkle crumbled feta cheese or shaved Parmesan on top for added creaminess.

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.

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. However, it’s best to dress it just before serving. 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.

You might like more…

• Mary Berry Potato Salad with Salmon and Prawns
• Ina Garten Corn Salad
• Summer Garden Ina Garten Pasta Salad

Mary Berry Tuna salade niçoise

Caroline Sciberras

This makes an excellent centerpiece for a picnic meal, but it's also a delightful side dish, especially if you need to serve a larger group. Consider pairing it with some French bread for a satisfying meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Lunch/Snack

Servings 6

Calories 358.05 kcal

Ingredients

  

• 3 1/2 oz 100g green beans, trimmed
• salt and freshly ground black pepper
• 6 eggs
• 3 small Baby Gem lettuces
• 6 tomatoes quartered
• 8 ounces 225g baby new potatoes, cooked and halved lengthwise
• 14 ounces 2 x 7 ounce cans tuna in oil, drained
• 12 canned anchovy fillets drained
• 3 1/2 ounces 100g 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. Boil the 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.
• Prepare the boiled eggs. 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.
• Assemble on a plate. 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.
• Prepare the dressing. 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.
• Place eggs & serve. Finally, scatter the sliced eggs over the salad, and it's ready to be served.

Notes

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.