Lucky Recipes

Sazzy's Tuna Nicoise

Cooking Time: 30 mins

Difficulty: Easy!

Serves: 2


For the Salad:

• 8 small new potatoes (red or white or a mix is pretty)
• 2 x eggs
• 14 x green beans (or asparagus)
• 8 / 10 cos or romaine lettuce leaves
• 250g fresh tuna (or canned - we use canned for this recipe - as it’s always at hand in the pantry)
• 2 x tomatoes - quartered (or equivalent amount cherry tomatoes)
• 1 cup kalamata olives (pitted)
• 4 anchovy fillets
• 2 x nasturtium flowers (optional)
• Lucky Taco Chilli Salt
Salad Dressing:
• 1 x teaspoon crushed garlic
• 1 anchovy fillet (chopped into a fine mince)
• 1/2 teaspoon capers
• 1 x teaspoon caper brine
• 1/2 teaspoon dijon mustard
• 1 x tablespoon red wine vinegar
• 1 x tablespoon chopped parsley 
• 10 x tablespoons olive oil
• Sea Salt & cracked black pepper to taste


• Hard boil eggs in boiling water (i go 8 minutes).
• Run eggs under cold water once done & peel - set aside.
• Then cook beans or asparagus in same water for 1 to 2 mins. Drain and set aside.
• To make the dressing, add everything to a jar (that has a lid), and shake like crazy until emulsified.
• Chop potatoes in halves or quarters (depending how big they are) - you just want them a bit bigger than bite-size pieces.
• Bring a saucepan of salted water to the boil & cook pots for about 10 to 15 mins. Until soft - test by inserting a small, sharp knife. Drain and set aside.
• Arrange lettuce leaves on plate. Then *thoughtfully* scatter potatoes, olives & tomatoes onto the plate. Then place beans or asparagus on top.
• Chop eggs into quarters & place around the edge of plate. Drape anchovies over the egg quarters.
• Add tuna on top & then drizzle dressing all over.
• Shake a sexy shimmy of Lucky Taco Chilli Salt on top.
• Add nasturtium flower for garnish if you wish!
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