Salade Nicoise Salade Nicoise

[migration] empty title 447 Image by: [migration] empty title 447 Author: Canadian Living

This composed whole meal salad is a classic from the city of Nice in the south of France. In this version, the tuna is grilled rare for a fresh update. However, you can use 3 cans (each 6 oz/170 g) solid white tuna instead. You can prepare all the cooked ingredients and dressing and hold, covered and refrigerated, for up to 1 hour.

  • Portion size 6 servings




Dressing: In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper; gradually whisk in oil until blended. Set aside.

In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters.

In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well.

Cut each tomato into 6 wedges. Slice red onion. Peel off eggshells; cut eggs into quarters.

Brush both sides of tuna with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until firm and pink outside yet still rare inside, 6 to 8 minutes. Cut into 1/4-inch (5 mm) thick slices.

Attractively arrange tuna on platter along with potatoes, beans, tomatoes, onion, eggs and olives; drizzle with dressing.

Nutritional facts Per serving: about

  • Sodium 947 mg
  • Protein 36 g
  • Calories 570.0
  • Total fat 35 g
  • Cholesterol 189 mg
  • Saturated fat 6 g
  • Total carbohydrate 30 g


  • Iron 29.0
  • Folate 26.0
  • Calcium 8.0
  • Vitamin A 81.0
  • Vitamin C 50.0
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Salade Nicoise