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Tuna and Prawn Salad Nicoise


  • 8 quails eggs, soft boiled

  • 75 g. fine beans, trimmed

  • 8 cherry tomatoes, halved

  • 200 g. fresh tuna

  • 8 tiger prawns

  • 8 baby new potatoes

  • basil oil, vinegar

  • 4 tablespoons tapenade

  • For the tapenade:

  • ½ clove garlic, crushed

  • 20 g. anchovies in olive oil

  • 20 g. capers

  • 75 g. black olives, stoned

  • For the croutons:

  • 4 slices french loaf

  • cayenne

  • 1 tablespoon basil infused olive oil

  • herbes de provence

  • olive oil

  • For the garnish:

  • basil leaves

  • rocket salad

  • balsamic vinegar


  • 1.

    Preheat oven to 180C.

  • 2.

    Trim and cook the beans, drain and refresh. Boil the potatoes. Cook the tuna on each side for 2 minutes per side in a grill pan, then cut into thin vertical slices. Fry the prawns till they change colour and are no longer opaque.

  • 3.

    Make the tapenade. Drain the anchovies (reserving the oil), and process with the olives, garlic and capers then add the oil very slowly with the machine running. Add a pinch of cayenne.

  • 4.

    Brush both sides of the bread with oil, place on a baking sheet and sprinkle with herbs. Bake for 6-7 minutes.

  • 5.

    Arrange a pile of rocket and beans on each plate with 1 tomato, halved, 1 crouton spread with tapenade, 2 shelled eggs, 1 potato, 1 prawn and a quarter of the tuna. Drizzle with the basil oil and a little vinegar. Garnish with basil leaves.

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