Servings: 4 · Prep Time: 15 mins · Cooking Time: 5 mins
Total Time: 20 mins

Salads & Starters

Salade nicoise originates from the French city of Nice and traditionally features black olives, boiled eggs, green beans and anchovies. The dressing varies a little, but at its base is always a quality olive oil. Over recent years, tuna has become more popular choice for the fish, but in my mind the dish works best when both fish are combined. For the sauce I have created a little French twist.



  • Tuna Steak
  • Green Beans (400g)
  • Baby Tomatoes (20 halved)
  • Black Olives (1 cup)
  • Anchovy (to taste)
  • Baby Gem Lettuce
  • Egg

French Dressing

  • Dijon Mustard (2 tsp)
  • Anchovy Paste (2 tsp)
  • Balsamic Vinegar (3 tbsp)
  • Olive Oil (4 tbsp)


While the eggs and green beans are cooking, it's time to make the French dressing.
Take 2 teaspoons of Dijon mustard, 2 teaspoons of anchovy paste (you can grind your own if you don't have the paste - I always have it in the fridge as I use it in my pate, you can buy it from the likes of Amazon), 2 tablespoons of balsamic vinegar and 4 tablespoons of quality extra virgin olive oil. Put them all in the blender and whisk for about 30 seconds.

Tip: Don't overcook the green beans, leave them a little crunchy so as to add more dynamic contrast.