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
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 onion
- 12 baby potatoes
- 1 unwaxed lemon
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 80g mixed salad leaves
- 240g green beans
- 200g baby tomatoes
- 2 egg (Eggs)
- 4 wild-caught yellow fin tuna steaks (Fish)
Nutritional Information
Calories: 440
Protein: 42g
Carbs: 35g
Fat: 14g
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 slotted spoon, a large frying pan, a small bowl & large bowl
Roast the veg & pickle the onion
- Quarter the potatoes. Cut 1 onion into wedges
- Place the potatoes and onion wedges on 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 eggs
- Carefully lower the eggs into the saucepan using a spoon
- Boil for 7 mins then remove with a slotted spoon and run under cold water
Meanwhile, prep the veg & dressing
- Halve the tomatoes and olives
- Trim the green beans and cut into thirds. After 15 mins, add the green beans to the veg tray drizzled with 1 tsp oil. Roast for a further 10 mins, until all the veg is cooked
- In the large bowl, mix together the mustard, juice from the remaining lemon and 1 tbsp oil. Season with salt and pepper
Assemble the salad
- Heat the large 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
- In the dressing bowl, combine the salad leaves, pickled onion, tomatoes, olives and roasted veg. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Carefully peel the eggs and slice into quarters
- Serve the salad into bowls. Top with the seared tuna steaks and the eggs
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