Nicoise Salad

Nicoise Salad






4 people


A classic Nicoise salad. The key to the great taste is to marinate the tuna in Hellmann's® Real Mayonnaise, herbs and garlic before serving.


  • 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
  • 4 Tbsp. (60 mL) olive oil, divided
  • 3 Tbsp. (45 mL) red wine vinegar
  • 2 Tbsp. (30 mL) chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • 1 -lb. (450 g) tuna steak, cut into 2-in. squares
  • 4 cups torn romaine lettuce leaves
  • 1 small red onion, thinly sliced
  • 4 small plum tomatoes, quartered
  • 1 lb. (450 g) 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
  • 1 cup (250 mL) pitted ripe olives
  • 6 canned anchovies, thinly sliced (optional)
  • 1/2 cup (125 mL) coarsely chopped fresh basil leaves,(optional)

  1. Amount per Serving
Title Amount per Serving
Energy 540.0
Total Fat 30.0 g
Saturated Fat 5.0 g
Carbohydrate excl. fibre 31.0 g
Sugars 6.0 g
Fibre 7.0 g
Protein 37.0 g


  1. Combine Hellmann's® 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.

  2. 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.

  3. 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.