Waitrose and Partners
Tuna niçoise

Tuna niçoise

A French bistro classic that's ideal for a mid-week supper.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Aisling Bea on episode 7, season 3 of Dish, the Waitrose podcast. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 British Blacktail Medium Free Range Eggs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp essential Dijon Mustard
  • 1 clove/s garlic, crushed
  • 25g pack fresh basil, leaves picked, stalks finely chopped
  • 300g mixed tomatoes, halved or quartered
  • 2 essential little gem lettuces
  • 150g podded essential Waitrose Broad Beans
  • 150g kalamata or other black olives, pitted
  • 6 anchovy fillets in oil, drained
  • 200g can essential Waitrose Tuna Steak in Olive Oil


  1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.

  2. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.

  3. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.

Cook’s tip

When preparing this recipe for Nick Grimshaw and guest Aisling Bea on season 3, episode 7 of Dish, Angela added Jersey Royal potatoes and used tuna steaks from the Waitrose fish counter.

If using frozen broad beans, out of season, simply defrost by covering with just-boiled water for 1 minute. Drain and peel away the pale outer skins, so you have just the bright green inner beans.  

And to drink...

Chapel Down Bacchus


Typical values per serving when made using specific products in recipe


2,659kJ/ 639kcals



Saturated Fat












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