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.
Yellowfin Tuna Niçoise Salad
You know Spring is here when you're tucking into a salad niçoise! Our version stars yellowfin tuna steak, pan-fried with sea salt and black pepper. Build a colourful plate with green beans, tomatoes, black olives and a jammy egg. For drizzling? Our tangy maple-mustard dressing.
High protein
Low sat fat
Serving size
Ingredients
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 6 baby potatoes
- 1 egg (Eggs)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 x 220g wild-caught yellow fin tuna chunks (Fish)
- 160g green beans
- 110g baby tomatoes
- 1 little gem lettuce
Nutritional Information
Calories: 554
Protein: 42g
Carbs: 34g
Fat: 26g
Ingredients
- 6 baby potatoes
- 60g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 110g baby tomatoes (use half)
- 220g diced yellow fin tuna fillet (Fish)
- 1 little gem lettuce (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 egg (Eggs)
- 160g green beans (use half)
Nutritional Information
Calories: 843
Protein: 80g
Carbs: 58g
Fat: 30g
Yellowfin Tuna Niçoise Salad
You know Spring is here when you're tucking into a salad niçoise! Our version stars yellowfin tuna steak, pan-fried with sea salt and black pepper. Build a colourful plate with green beans, tomatoes, black olives and a jammy egg. For drizzling? Our tangy maple-mustard dressing.
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Cooking Instructions
- Halve the potatoes. Trim the green beans. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 14-16 mins, until soft. Add the green beans for the final 3-4 mins, then drain together.
- Halve the tomatoes. Slice the olives. Bring a small saucepan filled with hot water to a boil. Carefully lower the eggs into the pan using a spoon. Boil for 7 mins. Then remove with a slotted spoon, run under cold water and carefully peel.
- Season the tuna with sea salt and black pepper. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tuna and cook for 8-10 mins, turning regularly, until cooked.
- Roughly chop the lettuce. Add the potatoes, lettuce, green beans, tomatoes and olives to a large mixing bowl. Drizzle over half the dressing, and mix well. Season to taste with sea salt and black pepper.
- Slice the eggs in half. Serve the salad, topped with the tuna and eggs. Season with sea salt and black pepper. Drizzle over the remaining dressing.
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