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
- 240g green beans
- 4 large potatoes
- 1 romaine lettuce
- 2 egg (Eggs)
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 x 220g wild-caught yellow fin tuna chunks (Fish)
- 120g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 200g baby tomatoes
Nutritional Information
Calories: 614
Protein: 43g
Carbs: 48g
Fat: 26g
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
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C. Cut the potatoes into 2cm thick wedges, then add to a lined baking tray and toss with 1 tbsp oil, sea salt and black pepper. Roast the potatoes for 25-30 mins / air fryer 20-25 mins, turning once, until soft and golden. Trim the green beans and add them to the tray for the final 5-7 mins / air fryer 3-4 mins of cooking to soften.
- Halve the tomatoes. Slice the olives. Roughly chop the lettuce. Bring a small saucepan filled with hot water to a boil. Carefully lower the eggs into the pan using a spoon. Boil the eggs for 7 mins then remove, 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 4-8 mins, turning regularly, until cooked.
- Once the potatoes are cooked and have had time to cool a little, add them to a large mixing bowl along with the lettuce, green beans, tomatoes and olives. Drizzle over half the dressing, and mix well. Season to taste with sea salt and black pepper.
- Halve the egg and place it on top of the salad, along with the tuna chunks. Season with sea salt and black pepper. Drizzle over the remaining dressing.
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