Tuna Nicoise Salad


Tuna Nicoise Salad

Prep time: 40-45 min

Cook time: 20-30 min

Serves: 4 people


Ingredients for tuna fillets:

400g tuna fillet

Sea salt

Black pepper

Olive oil

Ingredients for tinned tuna:

1 tin of tuna in brine or sunflower oil

4 tbsp. Greek yogurt

Juice of 1/2 lemon

Salt and pepper

Ingredients for salad:

400 baby potatoes

250g green beans

250g cherry tomatoes

100g black pitted olives

1 large yellow pepper

Ingredients for chimichurri dressing:

1 small bunch oregano

1 small bunch coriander

1 small bunch parsley

100g olive oil

3-4 garlic cloves

3-4 pieces of spring onion

2 red chillies

2 tbsp. sherry vinegar

4 tbsp. water

1 tsp. sea salt



  1. Open and drain a tin of tuna.
  2. Add lemon juice and Greek yogurt.
  3. Season to taste with salt black pepper, and then set aside.
  4. Blend all chimichurri dressing ingredients together and set aside.
  5. Season tender stem broccoli with salt & pepper, add 1 tsp. olive oil and grill for 5-8 minutes.
  6. Boil baby potatoes in salted water, chill and cut in half or quarter. Then add to a large mixing bowl.
  7. Cut green beans in half and blanch in salted water for 3 min, place green beans in ice-cold water after cooking. Add to large bowl with potatoes.
  8. Cut cherry tomatoes in half or quarter and add to potatoes.
  9. Slice marinated black olives and yellow pepper, and then add to the bowl and mix.
  10. Serve salad onto plates and top with tinned tuna mix.
  11. Season tuna fillets with sea salt and crack black pepper.
  12. Heat non-stick pan with some oil and sear each site for 30-60 sec.
  13. Slice and serve on top of the salad and dress with chimichurri dressing.


Nutritional Information:

Calories: 386kcal

Carbohydrates: 14.9g

Of which sugars: 2.6g

Protein: 29.5g

Fat: 19.7g

*Recipe provided by our chefs at Natural Fitness Food.

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