Grand Niçoise Salad

Grand Niçoise Salad
  • 4 servings
  • 0:30 Preparation
  • 0:04 Cooking
  • 0:34 Total Time


Add all
  • 20

    creamer potatoes, quartered

  • 1

    green beans

  • 1/2

    red onion, sliced and separated into rings

  • 3 Tbsp.
    (45 mL)

    mezzo olive oil

  • salt and pepper to taste

  • 1 lb 10 oz
    (500 g)

    germon tuna

  • 2

    ripe tomatoes, cut into wedges

  • 4

    hardboiled eggs, quartered

  • sufficient quantity, whole pitted black olives

  • sufficient quantity, wine vinegar

  • fresh thyme to taste


Cook creamer potatoes in boiling salted water. Cool.

Cook green beans in salted water. Rinse under cold water to keep them bright green. Dice remaining onion.

Pour olive oil over potatoes in a salad bowl, season with salt and pepper. Add diced onion and toss. Grill tuna to medium-rare.

Transfer potato salad to a serving platter. Arrange grilled tuna around it.

Add green beans, red onion rings, tomato wedges, quartered eggs and black olives.

Drizzle with olive oil and a few drops of wine vinegar, and season with salt and pepper.

Garnish with a sprig of thyme.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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