Recreate Our Delicious

Warm Tuna Nicoise Salad

Warm Tuna Nicoise

We won’t have it said that we’re only interested in healthy eating if it looks nice, but we can’t deny that this Warm Tuna Salad featuring these extraordinary purple potatoes is as gorgeous as it is good for you. Purple potatoes, unlike white varieties, are rich in the antioxidant, anthocyanin that not only boosts the immune system, but also is thought to help prevent certain cancers. See? You’re learning as you’re eating…

Serves 4


4 x 150g fresh tuna fillet steaks

400g green beans

100g black olives

4 eggs

12 marinated white anchovy fillets

4 tomatoes

A few sprigs of fresh thyme

4 purple potatoes (sliced)

2 shallots (finely sliced)

White Balsamic Dressing (see method below)

Sea Salt and freshly ground pepper

Flat Leaf Parsley


Slow roast the tomatoes:
Preheat the oven to 275 degrees or 140 C. Cut the tomatoes in half and place them cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with sea salt, freshly ground pepper and a few sprigs of thyme. Roast for an hour until they are very soft.

Cook the potatoes:
Put the potatoes in a large pan with enough water to cover by a couple of inches and season with salt. Bring to a boil over a high heat and then reduce to a steady simmer. Cook for 20-25 minutes or until a knife can just pierce through the potatoes. Slice the potatoes into quarters.

Boil the eggs for 6 minutes

White Balsamic Dressing


400ml rapeseed oil

200ml white balsamic

200ml water

Juice of half a lemon

Season with sea salt and freshly ground pepper

Chargrill the tuna steaks until rare – approx. 3 and a half minutes

Combine all the ingredients apart from the egg and tuna steaks in a large bowl.

Dress with the White Balsamic Dressing

Serve with the tuna steak and egg on top and finish with a sprig of Flat Leaf Parsley.

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