July 14 marks the French national holiday, Bastille Day and what better way to celebrate than with some French cooking! Niçoise salad is a substantial salad originating from the French city of Nice. Traditionally, the potatoes are simply steamed or boiled but in this recipe from The Food Book they are roasted for added oomph. The key ingredient is just-seared tuna but you can make a quicker version with a smoked trout fillet or a 425g can of tuna.

Nicoise Salad


  • Serves: 4
  • Prep time: 20 min
  • Cook time: 45 min
  • Special equipment: baking paper, baking tray, saucepan, colander, frying pan, salad bowl, small whisk or fork
  • Nutrition: excellent source of dietary fibre, carbohydrate and protein
  • Skills: steaming, slicing, frying


  • 12 chat potatoes
  • olive oil spray
  • 400g green beans
  • salt and black pepper
  • 2 tuna steaks
  • 1½ cups (375ml) water
  • 1 punnet cherry tomatoes
  • 1 Lebanese cucumber
  • 1 cos lettuce
  • 4 tablespoons (50g) kalamata olives
  • 4 hard-boiled eggs (p. 134)
  • 3 tablespoons (60ml) olive oil
  • 3 tablespoons (60ml) red wine vinegar
  • 2 teaspoons (10g) Dijon mustard
  • ¼ teaspoon (1.25g) sugar


  1. Preheat oven to 200°C. Line baking tray with baking paper.
  2. Scrub potatoes, chop in half and place on baking tray. Spray with oil and season with salt and pepper.
  3. Bake potatoes for 40 minutes, or until golden and tender. Set aside to cool.
  4. Trim beans and place in saucepan with 1 ½ cups water. Bring to boil on high heat. Boil for 2 minutes, or until just tender. Drain in colander and refresh under cold water.
  5. Heat frying pan over medium-high heat and spray with olive oil spray. Add tuna and cook for 1–2 minutes on each side, or until cooked as desired.
  6. Transfer to a plate lined with paper towel and allow to rest before fl aking into large piece with fork.
  7. Place potatoes and beans in a large salad bowl and season to taste with salt and pepper.
  8. Chop cherry tomatoes in half; thinly slice cucumber and tear lettuce into bite-size pieces.
  9. Add tomatoes, cucumber, lettuce, tuna and olives to bowl with potatoes and beans. Mix gently.
  10. Cut eggs into quarters.
  11. Mix oil, vinegar, mustard and sugar together in a small bowl with a small whisk or fork and season to taste with salt and pepper.
  12.  To serve, drizzle dressing over salad and garnish with eggs.