Nulaid Free-Range Tuna Nicoise Salad
(06 Apr 2021)

Nulaid Tuna Salad

Nulaid Free-Range Tuna Nicoise Salad
Recipe by Josh Wiid
COOK TIME : 20 minutes
For the dressing :
1 tbsp Dijon mustard
1 clove garlic, minced
1 tbsp lemon juice
½ cup Canola / olive oil
Salt and pepper  
For the salad :
4 Nulaid Free-Range Eggs, medium boiled
1 cup baby potatoes, cooked and cut in half
150g  green beans, blanched
1 cup cherry / exotic tomatoes, cut in half
1 cup pitted black olives
1 head cos / romaine lettuce, broken into leaves
1 tin tuna, drained
Microherbs to garnish
For the dressing, combine the mustard, garlic, lemon juice, salt, and pepper in a mixing bowl. Whisk to combine. Using one hand, slowly stream in the oil while whisking – do not add too much oil at once, to avoid splitting the dressing. Taste for seasoning, and set aside.
For the salad, carefully cut the soft-boiled eggs in half, without spilling the yolk. Assemble the salad by starting with a base of lettuce, followed by tuna chunks, olives, tomato, green beans, and baby potatoes.
Finish the salad with lashings of the lemon dressing, and garnish with microherbs.


One large egg has is filled with 13 essential vitamins and minerals, and are low in saturated fats and higher in heart-healthy fats. They can be refrigerated, or stored at room temp.
Although we’ve used tinned tuna for this recipe, the traditional ingredient would be anchovies. Feel free to swap these out if you prefer!
If you prefer smaller pieces of egg, then cut your egg into quarters instead of halves, and cook them until they are closer to hard boiled ( this will prevent the runny yolk messing everywhere ).


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