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Nicoise Salad
NUTRITIONAL FACTS
Servings4
- Value
Amount Per Serving | Value |
---|---|
Energy (kcal) | 530.0 |
Total Carbohydrates (g) | 31.0 g |
Fibre (g) | 7.0 g |
Sodium (mg) | 530.0 mg |
Fat (g) | 34.0 g |
Saturated Fat (g) | 6.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 220.0 mg |
Iron (mg) | 25.0 % |
Vitamin A | 180.0 % |
Vitamin B12 | |
Vitamin C | 60.0 % |
Calcium (mg) | 15.0 % |
Sugar (g) | 7.0 g |
Protein (g) | 27.0 g |
-
4 People
Servings
-
25 Mins
Prep Time
-
10 Mins
Cooking Time
-
35 Mins
Ready In
Ingredients
- 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 4 Tbsp. olive oil, divided
- 3 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh parsley
- 2 cloves garlic, finely chopped
- 1 (8 oz.) tuna steak, cut into 2-in. squares
- 6 cups torn romaine lettuce leaves
- 1 small red onion, thinly sliced
- 4 plum tomatoes, quartered
- 8 red bliss potatoes or new potatoes, cooked and quartered
- 8 ounces fresh green beans, trimmed, cooked and drained
- 4 hard-cooked eggs, peeled and halved
- 16 pitted ripe olives
- 6 canned anchovies, thinly sliced (optional)
- 8 fresh basil leaves (optional)
Made With
Directions
-
Combine Hellmann's® or Best Foods® Real Mayonnaise, 3 Tbsp. olive oil, red wine vinegar, parsley and garlic in small bowl. Spoon 1/2 of the mayonnaise mixture over tuna in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator 1 hour. Refrigerate remaining mayonnaise mixture.
-
Remove tuna from marinade. Heat remaining 1 Tbsp. oil in small skillet over medium heat and cook tuna until desired doneness, turning once, about 5 minutes. Set aside.
-
Arrange lettuce, onion, tomatoes, potatoes, green beans, eggs and tuna on large serving platter. Top with olives, anchovies and basil. Drizzle with refrigerated mayonnaise mixture.
Chef's Tip
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