Photo of Tuna Niçoise salad by WW

Tuna Niçoise salad

Points® value
Total Time
25 min
10 min
15 min
This colourful salad makes the most of storecupboard ingredients.


Egg, whole, raw

2 medium, raw

New potatoes, raw

200 g, scrubbed and halved if large

Green Beans

100 g, trimmed


100 g, leaves


225 g, quartered

Basil, fresh

6 leaf/leaves, small handful, torn

Olives, in Brine

25 g, pitted and drained

Tuna in brine, drained

1 can(s), medium, drained, and flaked

Olive Oil

1 tablespoon(s), extra virgin

White Wine Vinegar

½ teaspoon(s), use red wine


1 medium, juice of


  1. Place the eggs in a pan of cold water. Cover and bring to the boil. Boil for 5 minutes, then drain and cool under cold water. Set aside.
  2. Meanwhile, add the potatoes to a pan of boiling water and bring back to the boil. Simmer, uncovered, for 15 minutes adding the green beans for the final 5 minutes. Drain and cool under cold running water.
  3. Tear the lettuce leaves into pieces and place in a salad bowl. Add the potatoes, green beans, tomatoes, basil and olives. Toss to mix. Scatter the tuna over the salad. Peel and slice the eggs and arrange them on top of the salad.
  4. Pour the olive oil, red wine vinegar and lemon juice in a screw-top jar and season. Tighten the lid and shake until combined. Drizzle over the salad and serve.