Niçoise Salad with Tuna, Anchovies, and Eggs

Fish and vegetable salad from Nice. Hearty and light at the same time! A salad with a very interesting taste thanks to the combination of tuna, anchovies, tomato and lettuce. Very unusual and light — ideal for breakfast!
cook time: 40 min
Ivy Ramsay
Niçoise Salad with Tuna, Anchovies, and Eggs

Nutrition Facts (per serving)

106
Calories
5g
Fat
5g
Carbs
10g
Protein

Ingredients (3 portions)

Salad:

Tomatoes 2 pc
Salt to taste
Potato 1 pc
Chicken eggs 2 pc
Olives 0.5 cup
Lettuce 10 pc
Anchovies 6 pc
Basil 1 tsp
Tuna canned 1 pc

Refueling:

Garlic 2 clove
Olive oil 1 tbsp
Dijon mustard 1 tsp

Recipe instructions

Step 1

Step 1
Letʼs prepare the necessary ingredients. Take the anchovies and tuna out of the jars (I had these canned food in crushed form in jars), drain the liquid from the olives, wash the lettuce leaves and tomatoes, and peel the garlic.

Step 2

Step 2
We tear the lettuce leaves with our hands and place them on a plate, with anchovies and tuna on top.

Step 3

Step 3
Chop the boiled potatoes and place them on a plate with the rest of the ingredients.

Step 4

Step 4
Chop the tomatoes and add to the salad.

Step 5

Step 5
Cut boiled chicken eggs into slices.

Step 6

Step 6
We cut the olives in any shape — rings, halves, lengthwise into 4 parts, etc. Place them in the center of the salad.

Step 7

Step 7
Prepare salad dressing. Squeeze the garlic through a press. Add mustard and garlic to the olive oil, mix thoroughly, add to the salad, pouring evenly over all the ingredients in the plate (you can serve the dressing separately).

Step 8

Step 8
Add a little salt and sprinkle with dried basil. The dish is ready to be served!

Additional rubrics

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