Poached egg salad Nicoise

(14 ratings)
Tuna egg salad Nicoise
Tuna egg salad Nicoise
  • Serves: 2

Fresh chives, capers and black olives add lots of flavours to this classic salad with poached eggs and tuna steaks.


  • 100g(4oz) fine green beans
  • 2 large tomatoes, sliced
  • Fresh chives, snipped
  • 2 large eggs
  • 2 x 100g (4oz) fresh tuna steaks
  • 25g (1oz) capers
  • 50g (2oz) black olives
  • Vinaigrette salad dressing

To griddle tuna, heat the pan until it's hot. Cook for 2-3 mins on each side or until cooked to your liking.


  1. Cook the beans, then drain and cool.
  2. Place the eggs in a small pan of boiling water and bring slowly to the boil. Cook for 3 mins, drain, rinse under cold water and remove shell.
  3. In the meantime, griddle the fresh tuna steaks.
  4. To serve, place the tuna on a bed of sliced tomato and green beans. Sprinkle over the capers, black olives and the chives. Spoon over the vinaigrette dressing then top the tuna with the lightly poached egg.

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