The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tossed Wild-caught Tuna Niçoise Salad
Bring the sunshine to your plates with Mindful Chef x Tossed. Starring responsibly-sourced yellow fin tuna steaks, seared to perfection. Add crunchy green beans, golden roasted potatoes, juicy olives and a tangy lemon & mustard dressing. Top with gooey boiled eggs - et voilà!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 6 baby potatoes
- 1 onion (use half)
- 1 x 1 wild-caught yellow fin tuna steak (Fish)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 40g mixed salad leaves (use half)
- 1 egg (use half) (Eggs)
- 1 unwaxed lemon (use half)
- 160g green beans (use half)
Nutritional Information
Calories: 631
Protein: 49g
Carbs: 63g
Fat: 20g
Ingredients
- 2 wild-caught yellow fin tuna steaks (Fish)
- 110g baby tomatoes
- 1 unwaxed lemon
- 160g green beans
- 1 egg (Eggs)
- 6 baby potatoes
- 1 onion
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g mixed salad leaves
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
Nutritional Information
Calories: 519
Protein: 42g
Carbs: 38g
Fat: 22g
Tossed Wild-caught Tuna Niçoise Salad
Bring the sunshine to your plates with Mindful Chef x Tossed. Starring responsibly-sourced yellow fin tuna steaks, seared to perfection. Add crunchy green beans, golden roasted potatoes, juicy olives and a tangy lemon & mustard dressing. Top with gooey boiled eggs - et voilà!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a small saucepan filled with water to a boil
- Pull out a sieve, a slotted spoon, a medium frying pan, a small bowl & a large mixing bowl
Roast & pickle
- Quarter the potatoes. Halve the onion, then cut one half into wedges
- Place the potatoes and onion wedges onto the lined baking tray, drizzle with 1 tsp oil and season with salt. Roast for 15 mins
- Meanwhile, thinly slice the remaining onion and place into the small bowl with the juice from half the lemon and a pinch of salt. Mix and leave to pickle
Cook the egg
- Carefully lower the egg into the pan using a spoon
- Boil for 7 mins, then remove with a slotted spoon and run under cold water
Meanwhile, fry the tuna
- Heat the medium frying pan with 1 tsp oil on medium-high heat
- Season the tuna with salt and pepper. Once the pan is hot, add the tuna and cook for 7 mins, per side, until cooked through. Remove and leave to rest
Assemble the salad
- Halve the tomatoes and olives
- Trim the green beans and cut into thirds. After 15 mins, add the green beans to the veg tray, and drizzle with 1 tsp oil. Roast for a further 10 mins, until the veg is soft and golden
- In the large bowl, combine the mustard, remaining lemon juice and 1 tbsp oil. Season with salt and pepper
Plate up
- Carefully peel and quarter the egg
- When everything's ready, add the salad leaves, pickled onion, tomatoes, olives, roasted veg to the dressing bowl. Toss to combine
- Share the salad between bowls. Top with the seared tuna steaks and the egg
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