Photo of Tuna Nicoise salad by WW

Tuna Nicoise salad

2 - 5
PersonalPoints™ per serving
Total Time
10 min
10 min
A satisfying salad that’s ideal for warm evenings.


Egg, whole, raw

2 medium, raw, hard boiled, peeled and halved

Green Beans

125 g, trimmed and halved


240 g, baby cos, leaves torn

Cherry Tomatoes

100 g, halved


1 individual, small, trimmed and spiralised

Red pepper(s)

½ medium, finely chopped

Tuna in spring water, drained

1 can(s), medium, drained, flaked

Lemon Juice, Fresh

1 teaspoons

Olive Oil

2 teaspoons

Dijon Mustard

1 teaspoons, heaped


  1. Cook the eggs in a pan of boiling water for 8 minutes for hard boiled, then drain and let cool. Once cooled, peel and halve then set aside. Meanwhile, cook the beans in separate a pan of boiling water for 2 minutes. Drain and refresh the beans under cold running water, then drain again.
  2. Combine the beans, lettuce, tomatoes, cucumber, pepper and tuna in a large bowl and set aside.
  3. In a jug, whisk together the lemon juice, oil and mustard. Season.
  4. Drizzle the dressing over the salad and toss to coat. Divide the salad between bowls and serve topped with the eggs.


If you prefer your eggs to be soft-boiled, cook them for 3-4 minutes instead.