Chefs' Recipes

Niçoise salad with albacore tuna

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Niçoise salad with albacore tuna
"I love the Niçoise salad at Stokehouse Brisbane. Would you ask for the recipe?"
Danielle West, Belmont, Qld
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 200 gm small kipfler potatoes
  • 250 gm green beans, trimmed
  • 2 eggs
  • 2 tsp extra virgin olive oil
  • 2 (2cm thick, 300gm each) albacore tuna steaks (see note)
  • 300 gm heirloom cherry tomatoes, coarsely chopped
  • 100 gm (½ cup) mixed pitted olives
  • 2 cups (loosely packed) small mixed salad leaves, such as mesclun
  • 2 tsp capers in vinegar, drained
  • 2 radishes, cut into julienne
  • 2 anchovy fillets, finely chopped
  • 1 red shallot, thinly sliced
  • To serve: small or micro purple and green basil leaves
Mustard dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • ½ clove garlic, finely chopped
  • 2 tsp finely chopped flat leaf parsley


  • 1
    Cover potatoes in a saucepan with plenty of cold salted water and bring to the boil. Reduce heat and simmer until tender (15-20 minutes), then drain and cut into about 7mm-thick slices.
  • 2
    Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.
  • 3
    Place eggs in a small saucepan, cover with cold water and bring to the boil, then simmer over medium heat until hard-boiled (7 minutes). Drain, refresh in an ice bath to cool completely (2-3 minutes), then peel and cut into small pieces.
  • 4
    Heat a barbecue or char-grill pan over high heat. Season potatoes and tuna to taste and gently toss each with 1 tsp olive oil to coat and grill until charred on all sides (4-5 minutes for potatoes and 3 minutes for tuna). Leave tuna to rest for 2 minutes, then cut into 2cm dice.
  • 5
    For mustard dressing, whisk ingredients in a small bowl and season to taste.
  • 6
    Combine tomatoes, olives, salad leaves, capers, radish, anchovies, shallot, potatoes, beans and egg in a bowl. Transfer to plates, drizzle with dressing, scatter with tuna and herbs and serve.


Note Order albacore tuna, a more sustainable variety with pale flesh, from your fishmonger.