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Salade Niçoise

  • Prep/Cook Time

  • Servings

    3-4 people

  • Ingredients

    • 1 to 2 -7.5 oz. cans of Fishpeople canned Albacore Tuna
    • 2 handfuls of torn spring greens or approx. 3 cups of greens of your choice
    • 4 Hardboiled Eggs (You might keep the centers a little soft by boiling then for 4 minutes.)
    • 12 kalamata olives (or substitute black olives if you wish.)
    • 6 small red/ new potatoes
    • 8 stalks of asparagus or a dozen green beans
    • Tablespoon capers
    • 4 anchovies in oil (if you like ‘em!)
    • 4 Roma or 12 cherry tomatoes cut in quarters
    • ½ red onion sliced in rounds


      1. Pick a large plate or shallow bowl you would like to present your salad in.
      2. Place the torn greens in the middle.
      3. Then place the other elements in a wheel around the outside rim.
      4. Split the eggs, tomatoes and the potatoes lengthwise with a sharp knife.
      5. Great with a crusty baguette and a good Pinot Noir or crisp, chilled Rose.
      6. Dressing: We love a simple olive oil and rice or apple vinegar with a squeeze of lemon and herbs of choice.

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