Mary Berry Tuna Niçoise Salad Recipe – Fresh, Hearty, and Utterly Satisfying

I’ll admit, the first time I tried making tuna Niçoise salad at home, it was more of a soggy potato-and-egg jumble than the elegant French dish I’d admired. I rushed the green beans, overcooked the eggs, and dumped the dressing on too early. Not very Mary Berry, let’s be honest.

But after a few rounds (and learning to actually let the potatoes cool before tossing), I finally cracked it. Mary’s approach is straightforward: simple ingredients, cooked just right, then dressed at the very last minute. The result? A colourful, crisp, protein-packed salad that feels just as good for Sunday lunch as it does tucked into a picnic basket.

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Why This One Works So Well

• Timing matters – Cooking potatoes, eggs, and beans just enough means each element holds its texture.
• Homemade dressing – A sharp Dijon vinaigrette ties everything together without drowning it.
• High-quality tuna – Whether you use tinned in oil or a fresh seared steak, it makes or breaks the dish.
• Assemble, don’t toss – Layering keeps it beautiful and prevents a mushy bowl.

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Ingredients + Why They Matter

• New Potatoes (300g / 10 oz) – Waxy potatoes hold their shape. I once used floury ones, and they collapsed into mush.
• Green Beans (150g / 5 oz) – Blanched, not boiled to death. They should squeak slightly when bitten.
• Eggs (2–4) – Soft or jammy yolks add richness. Overcooked? Chalky and dry.
• Lettuce (romaine or mixed leaves) – The crisp foundation. Avoid limp bagged lettuce.
• Cherry Tomatoes (1 cup) – Sweetness and colour.
• Tuna (1 tin in olive oil OR fresh steak) – I tested both. Fresh is luxurious; tinned is practical and still delicious.
• Black Olives (handful) – Niçoise or Kalamata. Skip the cheap sliced kind.
• Red Onion (½, optional) – A touch of sharpness. Slice thin or it dominates.
• Fresh Parsley or Basil – For garnish and lift.
• Dressing – Olive oil, red wine vinegar or lemon, Dijon mustard, garlic, salt + pepper. Balanced, punchy, classic.

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Ingredient Swaps That Hold Up

• No tuna? Try salmon, grilled chicken, or even chickpeas for a veggie spin.
• Avocado – Creamy and modern, pairs nicely with eggs.
• Roasted peppers – Add sweetness and a hint of smokiness.
• DF/Gluten-Free – Naturally gluten-free. Dairy isn’t needed unless you fancy adding cheese.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Potatoes fell apart	Used floury potatoes	Stick to waxy new potatoes
Beans turned limp	Overcooked	Blanch 2–3 minutes, rinse in cold water
Eggs chalky	Boiled too long	Aim for 6–7 mins for jammy yolks
Salad went soggy	Dressed too early	Dress just before serving

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How to Make Mary Berry’s Tuna Niçoise Salad

1. Boil potatoes & eggs – Cook potatoes in salted water for 12–15 mins. Add eggs in the last 6–8 mins. Cool under cold water, peel eggs, cut in halves or quarters.
2. Blanch beans – In the same pot, boil beans 2–3 mins. Drain and rinse under cold water.
3. Mix dressing – Whisk oil, vinegar or lemon, Dijon, garlic, salt + pepper.
4. Assemble salad – Layer lettuce, potatoes, beans, tomatoes, olives, and eggs. Top with tuna (flaked or seared slices).
5. Dress & garnish – Drizzle dressing, scatter with parsley or basil. Serve warm or chilled.

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Tips From My Kitchen

• I cook the eggs for exactly 6 minutes 30 seconds for perfect jammy centres.
• If using tinned tuna, I drizzle a bit of its oil into the dressing—waste nothing, flavour everything.
• I always cool the potatoes completely before assembling; warm ones make the lettuce wilt.

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Storage + Serving

• Fridge – Store components separately, up to 24 hrs. Assemble fresh.
• Dressing – Keeps 3 days in a jar.
• Not for freezing – Texture is ruined.
• Best with – Crusty baguette, chilled rosé, or a garlicky aioli on the side.

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FAQs

Q: Can I use canned tuna for Niçoise salad?
Yes—Mary’s version works beautifully with good-quality tinned tuna in olive oil. It’s affordable, convenient, and blends well with the vinaigrette.

Q: What’s the difference between Niçoise salad and regular tuna salad?
Niçoise is a composed French salad with potatoes, beans, eggs, olives, and tuna—served with vinaigrette. It’s structured and hearty, unlike mayo-based tuna salad.

Q: Can I make Niçoise salad ahead of time?
Yes, but keep components separate. Assemble just before serving, or it loses freshness.

Q: Should I use fresh tuna or canned tuna?
Both work. Fresh seared tuna gives a restaurant-style finish; canned is everyday practical. Use whichever suits the occasion.

Q: How do I keep eggs from cracking while boiling?
Bring eggs to room temperature first, lower gently into simmering water, and don’t crowd the pot.

Q: Is Niçoise salad healthy?
Absolutely. It’s high in protein, fibre, and healthy fats while staying balanced and light. Around 420 calories per serving.

Q: Can I make it vegetarian?
Yes—skip tuna and add chickpeas or white beans for protein.

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Recipes You May Also Like

• Mary Berry Green Salad Recipe
• Mary Berry Chicken Caesar Salad Recipe
• Mary Berry Cucumber Salad Recipe

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