Tuna, green beans, eggs and olives arranged on lettuce. A Provençal lunch classic.
30 minTotal time
4Serves
3Steps
FrenchCuisine
Method
- Prep
Prep components
Blanch green beans, boil potatoes and eggs. Sear tuna briefly if using fresh.
Why: Each component cooked separately stays distinct.
Cook from here - Prep
Dressing
Whisk oil, vinegar and mustard with salt and pepper.
Why: Mustard emulsifies a simple vinaigrette.
Cook from here - Serve
Arrange
Arrange lettuce, beans, potatoes, eggs, tuna and olives on plates. Drizzle dressing.
Why: Composed presentation is the Niçoise tradition.
Cook from here
Chef's tip
Use olive oil-packed tinned tuna for an authentic shortcut.
