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Salade Niçoise

Name: Salade Niçoise
Total time: 25 min
Yield: Serves 2
Cuisine: France
Ingredients: 1 can Canned tuna; 2 Hard-boiled eggs; 2 Tomato; 10 Black olives; 4 fillets Anchovy; 4 leaves Lettuce; 1/4 Red onion; 2 tbsp Olive oil; 2 tbsp Lemon juice

Side Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Tuna, egg, olives, and anchovy arranged colorfully — a lavish salad born in Nice.

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📖 The Story Behind This Dish

A salad born in the Mediterranean coastal city of Nice, in southeastern France. Distinguished by its generous, colorful array of tuna, hard-boiled egg, tomato, olives, and anchovy, the traditional style is said not to use boiled vegetables (some say the addition of potato or green beans was a later adaptation that spread outward). The rich combination of ingredients evokes the sunshine of the Mediterranean.

🌆 Where it's eaten: A seaside café in Nice, enjoying a colorful, satisfying lunch while gazing at the blue Mediterranean.

🥕 Ingredients (serves 2)

Canned tuna 1 can
Hard-boiled eggs 2
Tomato 2
Black olives 10
Anchovy 4 fillets
Lettuce 4 leaves
Red onion 1/4
Olive oil 2 tbsp
Lemon juice 2 tbsp

👩‍🍳 Instructions

Tear the lettuce into bite-sized pieces and line a plate.
Cut the tomato into wedges, quarter the hard-boiled eggs, and thinly slice the red onion.
Arrange the tomato, egg, and drained tuna colorfully on the plate.
Scatter with olives and anchovy.
Drizzle with a dressing made from olive oil and lemon juice.
Season with salt and pepper to finish.

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