Mary Berry Tuna Salad Niçoise
Mary Berry Tuna Salad Niçoise 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.
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
- ¼ cup olive oil
- 2 tbsp grainy mustard
- 2 tbsp white wine vinegar
- 2 tsp 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.
Notes
Recipe 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.