Tuna Nicoise Salad

Extra Virgin
  • 1 lb new potatoes, halved
  • 1/3 lb fine green beans
  • 4 eggs
  • 4 vine-ripe tomatoes, quartered
  • 1/2 cucumber, peeled, seeded and chopped
  • 1 can tuna steak in brine, drained
  • 3 tbsp capers, drained
  • 1 oz pitted black olives
  • Dressing:
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp superfine granulated sugar
    • Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
    • Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.
    • Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.

    Prep Time

    15 min


    Cook Time

    10 min


    Total Time

    25 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Virgin

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