Get 60% off*
Join now
Photo of Tuna and bean nicoise by WW

Tuna and bean nicoise

Total Time
25 min
10 min
15 min
Try this classic French salad consisting of tomato, tuna, eggs and olives with our addition of chargrilled tuna fillets and broad beans.



2 medium

Beans, broad, raw

300 g, (2 cups) thawed from frozen and peeled

Raw tuna

600 g, (4 x 150g fillets) skinless

Olive oil

1 tbs, extra-virgin

Lemon juice

1 tbs

Canned butter beans, rinsed and drained

1 400g can


2 large, coarsely chopped

Fresh flat-leaf parsley

1 cup(s)

Black olives, drained

60 g, (1/2 cup) pitted


1 medium, cut into wedges to serve


  1. Cook eggs in a saucepan of boiling water for 8 minutes or until hard-boiled. Drain and rinse under cold water. Peel and cut into quarters.
  2. Meanwhile, cook the broad beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain again.
  3. Heat a chargrill or barbecue on medium-high. Brush the tuna with half the oil and season with salt and pepper. Cook the tuna for 1-2 minutes each side for rare or until cooked to your liking. Transfer tuna to a plate and cover to keep warm.
  4. Whisk the lemon juice and remaining oil in a small bowl until combined and season with salt and pepper. Combine the broad beans, butter beans, tomato, parsley and olives in a large bowl. Add the dressing and gently toss to combine. Thickly slice the tuna. Top the salad with the egg and tuna, and serve with the lemon wedges.


SERVING SUGGESTION: Wholegrain bread roll.