Salad Niçoise with BC Albacore Tuna


225 g mixed baby potatoes

¼ cup pitted niçoise olives

275 g BC albacore tuna

½ cup blanched green beans

½ cup blanched snap peas

450 g mixed salad greens

4 medium boiled eggs, peeled and halved

8 anchovy fillets sliced thinly

1 cup (240 mL) lemon vinaigrette

¼ cup chopped fresh parsley

2 Tbs (30 mL) canola oil

1 tsp (5 mL) olive oil

Salt and pepper


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain, cool and halve potatoes.
  2. Heat canola oil in a wide frying pan. Season tuna with salt and pepper on all sides, and gently sear on each side for about 1 minute. Set aside to rest, and then slice into thin pieces.
  3. In a large bowl, combine potatoes, olives, green beans, snap peas, tuna and olive oil. Refrigerate for 30 minutes.
  4. Toss greens with vinaigrette, and top with chilled potato mixture. Garnish with eggs, anchovies and chopped parsley.

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