Nicoise Salad

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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)

Nutritional information

 

Amount per serving

Calories540
Calories from Fat270
Total Fat30g
Saturated Fat5g
Trans Fat0g
Cholesterol205mg
Sodium420mg
Total Carbs31g
Dietary Fiber7g
Sugars6g
Protein37g
Calcium10%
Iron30%
Vitamin C70%
Vitamin A160%
  • 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.