I’m a TV nutritionist and dietitian who’s on a mission to help wonderful people like you create a healthier relationship with food and love their bodies unconditionally.

Hey there, I'm

Back to Basics app

Explore recipes:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuna Salad Niçoise

  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 4 free range eggs
  • 400 g tin tuna in oil, drained
  • 1 iceberg lettuce
  • 1/2 red onion, sliced thinly
  • 1 punnet of cherry tomatoes, sliced into quarters
  • 1 cup sugar snap peas, ends trimmed
  • 800 g butter beans, rinsed and drained
  • 4 anchovy fillets (optional)
  • 2 tbsp capers (or use 1/4 cup of olives if you prefer)
  • 1/2 cup extra-virgin olive oil
  • 4 tbsp red wine vinegar
  • 1 clove garlic (crushed)
  • 2 tsp dijon mustard


  1. Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Remove eggs from water and place in a bowl under running cold water.
  2. Add snap peas to hot water for 1 minute. Drain water and run under cold water briefly.
  3. Break iceberg lettuce into a salad bowl. Add tomatoes, red onion, snap peas, butter beans, capers (or olives), anchovy (if using) and tuna.
  4. Peel the boiled eggs, gently cut in half and place on top of the salad. Serve with the dressing.


This salad is perfect for a healthy lunch or healthy dinner.

I devoured mine today as a healthy work lunch though my mum will often make a big Salade Nicoise for Sunday lunch. Complimented perfectly with a glass of rosè! ;)

  • Prep Time: 5 mins
  • Cook Time: 5 mins

“The best health app I've ever used!”
- Leah, Sydney

order groceries from the app!

Try Free →

Want healthy, family friendly recipes?

back to basics app