Photo of Tuna Niçoise Salad by WW

Tuna Niçoise Salad

Points® value
Total Time
20 min
10 min
10 min
A colourful, filling salad that is easy to rustle up. And if you’re cooking for a crowd, you can simply double or triple the quantities.


Potatoes, Raw

450 g

Green Beans

200 g


1 individual

Tuna in spring water, drained

2 can(s), medium, drained

Capers, in Brine

2 tablespoon(s)

Olives, in Brine

8 individual

Vinegar, All Types

5 teaspoon(s)

Extra virgin olive oil

1 tablespoon(s)

Mustard Powder

½ teaspoon(s), level

Dried Mixed Herbs

¼ teaspoon(s)


½ clove(s), crushed

Dijon Mustard

1 teaspoon(s), heaped


  1. Put the potatoes in a large pan, cover with cold water and bring to the boil. Reduce the heat to medium and cook for 5 minutes. Add the beans and cook for 4 minutes until the potatoes are tender and the beans are cooked but still firm. Drain and transfer to a large bowl.
  2. Meanwhile, to make the dressing, put the vinaigrette and mustard in a clean jar. Seal with a tight-fitting lid and shake until combined. Drizzle half the dressing over the potatoes and beans and toss to combine. Add the lettuce to the bowl and toss again to coat.
  3. Arrange the dressed salad on a serving platter or in a large salad bowl, then top with the tuna, capers and olives. Drizzle over the remaining dressing and serve.


Serve the salad with a 65g crusty wholemeal roll per serving. The recipe will no longer be gluten free.