This salad originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century. It can be served either as a composed salad or as a tossed salad. The version known in Nice in the late 19th century was described as “simple food for poor people”. This recipe is a variant of the salad containing tuna.
Preperation: 20 minutes
Quantity: 4 persons
500 g green beans
250 g cherry tomatoes
1 baking baguette
320 g of tuna
½ red onion
1 clove of garlic
4 tbsp honey mustard dressing
120 g black olives
Boil the green beans al dente in plenty of boiling water with salt for about 8 minutes. Drain the beans and rinse in a colander with cold water and drain.
Meanwhile, boil the eggs hard for 8 minutes and cut into wedges. Halve the tomatoes and bake the baguette in the oven. Divide the tuna into pieces. Cut the onion into rings and squeeze the garlic.
Mix in the beans, tomato, tuna, onion, garlic and dressing and season with salt and pepper. Divide the salad between the plates and garnish with egg wedges and olives. Serve the baguette with it.
Enjoy your meal!
The book below is highly recommended for more French recipes.
Instructional video of this recipe on youtube: