Tuna Salad Nicoise

A taste of Provence in a salad. This filling could also makes a very attractive open sandwich topping, thanks to the many colourful ingredients.


1 x 160 tin tuna in sunflower or olive oil, drained and broken up into small chunks

4 anchovy fillets, roughly chopped

2 tsp. capers, rinsed and dried, roughly chopped

1 heaped tbsp. good-quality mayonnaise

3 grinds black pepper

1 tbsp. pitted and roughly chopped Kalamata olives

2 ripe tomatoes, thinly sliced

1 medium hard-boiled egg, sliced

½ red onion, thinly sliced

Handful of baby salad leaves


  • 10 mins prep
  • 2
  1. In a bowl, mix the tuna, anchovies, capers, mayonnaise and black pepper together.

  2. Sprinkle over the olives, then arrange the tomato slices, sliced egg and a sprinkling of red onion layers. Lastly, top the filling with baby salad leaves.