Salade Niçoise brings tuna, egg, and vegetables together in a lively French bistro salad.
16 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the eggs and transfer them to cold water.
Boil the green beans until they stay crisp, then cool them.
Slice the tomatoes and prepare the olives and tuna.
Briefly whisk the Dijon mustard, vinegar, and olive oil into a dressing.
Arrange the ingredients in separate clusters on the plate and drizzle the dressing over them at serving time.
💡 Tip: Arranging the ingredients in separate bands on the serving plate makes the salad look more bistro-like.
🍽️ Serving suggestion: Serve the salad cool, arranging the ingredients separately and adding the mustard dressing at the table.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~254
kcal calories
18
g protein
11
g carbs
15
g fat
2.1g
Sugar
1.7g
Fiber
241mg
Sodium
3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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