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Martha’s Salade Niçoise

Martha’s Salade Niçoise

This is a huge favourite in our family and really is one of those dishes that you can enjoy all year round. Martha makes a superb version, so tasty but so quick to prepare and have ready to eat. Other ingredients can be added but we think that there is more than enough flavour using the ingredients below. You be the judge!

Not much cooking, just small waxy potatoes, green beans and boiled eggs. Half our family love anchovies, the other half detest them, so the simple solution is to serve them in a ramekin and the lovers (of anchovies, that is!) enjoy!

This recipe uses canned tuna in oil but you could of course use fresh tuna and sear it

Good looking dish with lots of colour as well as flavour.



1can Sealord Tuna Chunky Style in oil 425 gms

1 long red capsicum cut into rounds or strips, however you like them in a salad

1 punnet cherry tomatoes – cut in half or if small, left whole

1 packet green beans that you can buy from your fruit/veggie shop or supermarket

Bag of your favourite salad leaves

Approx. 350-400 gms baby waxy potatoes (Perlas are perfect) – leave small ones whole, cut larger in half

1 jar or tin of anchovies (should be around 100 gms or a little less)

6 eggs

Simple French dressing

6 tbs olive oil

2-3 tbs Balsamic vinegar

1 tsp Dijon mustard

Good pinch cracked pepper

Pinch salt

Mix together thoroughly

Combine the ingredients, stirring thoroughly

 Other options – Martha doesn’t use these but some recipes feature them

Red onion




Cooking instructions


  1. Bring a pot of water to the boil and cook the potatoes – around 12 minutes. Save the boiled water. Put aside the potatoes
  2. Using the same water, steam or boil the beans for 3-4 minutes – remove and freshen under cold water
  3. In the same water, boil the eggs. – boiled how you like them. Martha like them slightly runny so cooks them for 5-6 mins max. Remove and cut into halves
  4. Drain the tuna and anchovies – separately!
  5. In a salad bowl, place the salad greens, capsicum and cherry tomatoes and gently add the tuna, beans, potatoes and eggs on the top
  6. Generously dress with half the dressing


Serve with the anchovies, balance of dressing and cracked pepper to taste


Bon Appétit


Serves 4