Fast Recipes

Tuna and artichoke salad Nicoise

Australian Gourmet Traveller fast French recipe for tuna and artichoke salad nicoise

By Sophia Young
  • Serves 6
  • Print
Tuna and artichoke salad Nicoise


  • 350 gm baby green beans, topped
  • 3 300gm tuna steaks (about 2.5cm thick), halved
  • 250 gm truss cherry tomatoes, separated
  • 1 butter lettuce, trimmed, leaves separated, washed and dried
  • 150 gm preserved artichoke hearts in olive oil, drained, quartered
  • 1 tbsp small capers
  • 60 gm small black olives
  • 3 hard-boiled eggs, quartered
  • 3 anchovy fillets, halved lengthways
  • 100 ml olive oil
  • ½ clove of garlic, finely chopped
  • ¼ cup firmly packed basil leaves
  • 1½ tbsp aged white wine vinegar


  • 1
    For dressing, process oil, garlic and basil in a small food processor until very finely chopped, then, just before serving, whisk in vinegar and season to taste with sea salt and freshly ground black pepper.
  • 2
    Cook green beans in boiling salted water until almost tender, then drain. Refresh in iced water and drain again.
  • 3
    Brush tuna steaks lightly on both sides with oil. Heat a heavy-based griddle or frying pan until very hot and cook tuna, in batches, for 1½ minutes on each side for medium-rare or until cooked to your liking. Remove tuna from pan and cool slightly. Add tomatoes to same pan, cover with a lid and, shaking pan occasionally, cook for 2-3 minutes or until tomatoes are just soft and the skins have burst.
  • 4
    Toss green beans with 2 tbsp dressing. Place lettuce leaves over the base of 6 shallow bowls, then top with green beans, cooked tomatoes, artichokes, capers, olives and egg quarters. Place tuna pieces over salad with anchovies, drizzle with remaining dressing and serve immediately.