Salade Niçoise

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 31%
  • Fat: 10.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 30g
  • Carbohydrate: 22g
  • Fiber: 4.5g
  • Cholesterol: 64mg
  • Iron: 4.4mg
  • Sodium: 458mg
  • Calcium: 127mg


  • 3 tablespoons fresh lemon juice
  • 2 pounds tuna steaks (about 2 [8-ounce] steaks)
  • Freshly ground pepper
  • Cooking spray
  • 10 small red potatoes (about 1 pound)
  • 1/2 pound green beans, trimmed
  • 4 cups torn romaine lettuce
  • 4 cups trimmed watercress (about 1 bunch)
  • 3 medium tomatoes, each cut into 6 wedges
  • 3 hard-cooked large eggs, quartered lengthwise
  • 1 small green bell pepper, cut into strips
  • 1/2 cup niçoise olives
  • 2 tablespoons capers
  • 6 canned anchovy fillets
  • Garlic-Basil Vinaigrette


  1. Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.
  2. Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.
  3. Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salade Niçoise Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy