Name: Mary Berry Tuna Niçoise Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1 lb new potatoes; 8 oz fresh green beans, trimmed; 4 large eggs; 4 (6-oz) tuna steaks, about 1 inch thick; 1 tbsp olive oil (for searing); 1 small shallot, minced; 1 tsp Dijon mustard; 2 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil (for dressing); 1/2 tsp kosher salt, plus more for seasoning; Freshly ground black pepper; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/2 cup Niçoise olives, pitted; 2 tbsp capers, drained; 4 cups mixed lettuce leaves, such as little gem or butter lettuce

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The Mary Berry Tuna Niçoise Salad is a composed French main course that brings together seared tuna, tender new potatoes, crisp green beans, and jammy hard-boiled eggs on a bed of fresh lettuce. A tangy Dijon vinaigrette ties every component together for a protein-packed meal that feels both elegant and grounded.

This recipe takes about 40 minutes total and falls at a confident intermediate level — the tuna searing requires a steady hand. It is ideal for a warm-weather lunch or a light dinner where you want to impress without turning on the oven.

What is Mary Berry Tuna Niçoise Salad?

A classic French salad built as a composed platter rather than a tossed mix. It layers lettuce, blanched green beans, halved new potatoes, cherry tomatoes, red onion, Niçoise olives, and capers, then tops everything with sliced seared tuna and quartered hard-boiled eggs. The vinaigrette — sharp with red wine vinegar and Dijon — cuts through the richness of the tuna and eggs. You serve it immediately while the tuna is still warm and the greens are crisp.

Why This Recipe is Worth Trying

Complete protein punch — Each serving delivers 50g of protein from tuna and eggs, making this a filling main course that keeps you satisfied for hours.
No oven required — Everything cooks on the stovetop or uses no heat at all, so your kitchen stays cool even on the hottest days.
Impressive presentation — The composed platter style looks restaurant-worthy with minimal effort, perfect for entertaining or a special family dinner.
Fresh and vibrant flavours — The combination of seared tuna, crisp vegetables, briny olives, and tangy vinaigrette hits every note from savoury to bright to salty.

Essential Ingredients to Make Mary Berry Tuna Niçoise Salad

Here are the key ingredients you will need, grouped by their role in the dish. Exact measurements are in the recipe card at the end.

Produce and Protein

1 lb new potatoes — These hold their shape after boiling and give the salad a hearty, creamy base. Look for small, waxy potatoes about 1-2 inches in diameter.
8 oz fresh green beans, trimmed — Blanched until tender-crisp, they add a clean, vegetal crunch. Fresh beans matter here — frozen will turn mushy.
4 large eggs — Hard-boiled to a firm but not chalky yolk, then quartered. The 9-minute rest after boiling gives the perfect jammy centre.
4 (6-oz) tuna steaks, about 1 inch thick — Sushi-grade or high-quality fresh tuna is essential. The steaks should be thick enough to sear without drying out.

Vinaigrette and Seasonings

1 small shallot, minced — Provides a mild, sweet onion flavour that blends into the dressing without overpowering it.
1 tsp Dijon mustard — Helps emulsify the vinaigrette and adds a gentle tang that complements the tuna.
2 tbsp red wine vinegar — The sharp, fruity acid that balances the richness of the fish and eggs.
3 tbsp extra-virgin olive oil — Use a good-quality oil here; it is the backbone of the dressing and you will taste it.
1/2 tsp kosher salt, plus more for seasoning — Season the tuna and the dressing separately for balanced flavour throughout.
Freshly ground black pepper — A generous grind on the tuna before searing and a few twists in the vinaigrette.

Toppings and Garnishes

1 cup cherry tomatoes, halved — Adds sweetness and a burst of juice that brightens every forkful.
1/2 small red onion, thinly sliced — A sharp, pungent kick that mellows as it sits with the dressing.
1/2 cup Niçoise olives, pitted — Small, briny, and fruity. Do not substitute with large green olives — the flavour is different.
2 tbsp capers, drained — Salty, lemony bursts that wake up the whole salad when you hit one.
4 cups mixed lettuce leaves, such as little gem or butter lettuce — Tender, mild leaves that let the toppings shine without competing.

Handy Kitchen Tools for Best Results

Large nonstick skillet — Essential for searing the tuna steaks without sticking. A well-seasoned cast-iron pan also works if you prefer a deeper crust.
Instant-read thermometer — The most reliable way to hit medium-rare at 125°F / 52°C internal temperature. Without it, you risk overcooking expensive tuna.
Slotted spoon or spider skimmer — Makes transferring blanched green beans from boiling water to ice water quick and safe.
Sharp chef’s knife — Needed to slice the rested tuna against the grain into clean, even strips without tearing.
Medium saucepan and a separate small saucepan — One for potatoes, one for green beans, and one for eggs. You can stagger the timing if you only have two burners.

Step-by-Step Guide to Making Mary Berry Tuna Niçoise Salad

This recipe comes together in parallel steps. Start the potatoes first, then use the same boiling water rhythm for the beans and eggs.

Boil the potatoes — Place the new potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to medium-low and simmer until fork-tender, 15–18 minutes. Drain and let cool for 5 minutes. Halve any larger potatoes and set aside.
Blanch the green beans — Bring a separate pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.
Hard-boil the eggs — Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover the pan and remove from the heat. Let sit for exactly 9 minutes. Transfer to an ice bath and cool completely, about 5 minutes. Peel and cut each egg lengthwise into quarters.
Sear the tuna — Pat the tuna steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully add the tuna steaks and sear without moving for 2 minutes until golden brown. Flip and cook the second side for another 2 minutes for medium-rare (internal temperature 125°F / 52°C). Transfer to a cutting board and let rest for 3 minutes.
Make the vinaigrette — While the tuna rests, combine the minced shallot, Dijon mustard, and red wine vinegar in a small bowl. Whisk together, then slowly drizzle in the 3 tablespoons extra-virgin olive oil while whisking constantly until emulsified. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.
Slice and assemble — Slice the rested tuna steaks against the grain into 1/2-inch thick strips. Halve the cherry tomatoes, thinly slice the red onion, and rinse the olives and capers. Arrange the lettuce leaves on a large platter or across four individual plates. Scatter the halved potatoes, blanched green beans, cherry tomatoes, sliced red onion, olives, and capers evenly over the lettuce. Fan the sliced tuna over the vegetable mixture. Place the hard-boiled egg quarters around the salad for a balanced presentation. Drizzle the vinaigrette generously over the entire salad. Serve immediately while the tuna is still warm and the greens are fresh.

What I Got Wrong (And How I Fixed It)

Tuna overcooked on the first try — I left the steaks on the heat too long, thinking they needed more colour. The fix was using an instant-read thermometer and pulling them at exactly 125°F / 52°C internal temperature for medium-rare.
Green beans turned olive green — Skipping the ice water bath made them continue cooking from residual heat. Now I always have a bowl of ice water ready before I drop the beans in the pot.
Vinaigrette separated on the plate — I whisked the oil in too fast. The trick is a slow, steady drizzle while whisking constantly so the dressing stays emulsified.
Eggs were difficult to peel — Fresh eggs are harder to peel cleanly. Using eggs that are a week old and shocking them in an ice bath makes the shells slide off.
Lettuce went soggy — Dressing the salad too early wilted the leaves. I now drizzle the vinaigrette right before serving and keep any extra on the side.

Healthier Version of Mary Berry Tuna Niçoise Salad

Reduce the oil in the vinaigrette — Use 1½ tablespoons extra-virgin olive oil plus 1½ tablespoons water or lemon juice. You still get emulsification with about half the fat.
Swap in more greens — Replace half the potatoes with additional green beans or steamed asparagus. This cuts carbohydrates and adds fibre without losing volume.
Use only two eggs instead of four — Halving the egg count drops the cholesterol and saturated fat while keeping the protein high. Each serving still gets plenty from the tuna.
Rinse the olives and capers — Giving them a quick rinse under cold water reduces the sodium content by a noticeable amount without sacrificing all the briny flavour.
Sear the tuna with cooking spray — A light mist of avocado oil spray instead of a full tablespoon of olive oil trims about 120 calories from the dish.

Ingredient Substitutions for Mary Berry Tuna Niçoise Salad

Ahi tuna steaks (4 × 6-oz) → Canned albacore tuna (12 oz drained) — For a more accessible alternative, skip searing and flake high-quality canned tuna packed in olive oil over the salad. Do not use chunk light — the texture is too dry.
Niçoise olives (½ cup) → Kalamata olives (½ cup) — Both are briny and fruity, though Kalamatas are slightly meatier. Rinse them first to tone down the saltiness.
New potatoes (1 lb) → Cooked chickpeas (2 cups) — A legume swap that boosts fibre and turns the salad into a lighter, grain-free option. Use canned chickpeas, rinsed and patted dry.
Red wine vinegar (2 tbsp) → Sherry vinegar (2 tbsp) — A nuttier, slightly sweeter acid that works beautifully with tuna and olives. Use the same amount.
Mixed lettuce leaves (4 cups) → Baby spinach or arugula (4 cups) — Spinach adds more iron; arugula brings a peppery bite that stands up to the bold vinaigrette. No adjustment needed.
Cherry tomatoes (1 cup) → Roasted red peppers (1 cup, sliced) — When tomatoes are out of season, jarred roasted red peppers offer sweetness and a soft, silky texture that mimics the juiciness of fresh tomatoes.

Pairing Ideas: What to Serve With Mary Berry Tuna Niçoise Salad

A few well-chosen sides and drinks can turn this composed salad into a full spread.

Crusty baguette slices — Toasted or fresh, bread soaks up the leftover vinaigrette and adds a satisfying chew. Rub a cut garlic clove over the slices for extra depth.
Chilled dry rosé or a crisp Sauvignon Blanc — The wine’s acidity mirrors the vinaigrette and cuts through the richness of the tuna and eggs. Serve well-chilled.
Herb-infused olive oil for dipping — Set out a small dish with good olive oil, flaky salt, and cracked pepper alongside the bread. A simple touch that feels luxurious.
A light lemon sorbet for dessert — After a protein-heavy main, a bright, icy sorbet cleanses the palate without weighing things down. Look for one with real lemon zest.
Grilled lemon halves — Place cut lemon halves cut-side down on a hot grill pan for 2 minutes. Squeezing one over the salad adds a smoky citrus note that complements the seared tuna.
Sparkling water with cucumber and mint — A non-alcoholic option that keeps the meal feeling fresh and hydrating. The cucumber echoes the crisp green beans in the salad.

Expert Tips to Make Perfect Mary Berry Tuna Niçoise Salad

Pat the tuna very dry before seasoning — Any surface moisture creates steam that prevents a good golden crust. Use multiple paper towels and press gently.
Rest the tuna for a full 3 minutes after searing — This lets the juices redistribute so the slices stay moist rather than pooling liquid on the plate. Set it on a cutting board, not a plate that traps heat.
Blanch green beans the same day you buy them — Freshness matters more here than with any other vegetable in the salad. Limp beans ruin the crunch that makes this dish work.
Slice the red onion as thin as possible — Thick slices overpower the other ingredients with raw heat. A mandoline set to 1/8 inch gives consistent, delicate rings.
Halve the potatoes while they are still warm — Warm potatoes absorb a little vinaigrette better than cold ones. Let them cool just enough to handle, then cut and add them to the platter.
Assemble the salad on a large platter, not in a bowl — Composed salads need room to show off each component. A bowl makes everything clump together and hides the individual textures.
Use a microplane to zest a lemon over the finished salad — A light grating of fresh lemon zest just before serving lifts all the flavours and adds a fragrance you cannot get from juice alone.

Creative Ways to Customize Mary Berry Tuna Niçoise Salad

Mediterranean twist — Add ½ cup crumbled feta cheese and swap the Dijon vinaigrette for a lemon-oregano dressing. The salty feta pairs beautifully with the olives and capers.
Spicy version — Rub the tuna steaks with ½ teaspoon smoked paprika and ¼ teaspoon cayenne before searing. Add thinly sliced jalapeño to the vegetable mix for heat that builds gradually.
Grain bowl style — Replace the lettuce with 2 cups cooked quinoa or farro. The grains add chewiness and make the salad even more filling. Keep the rest of the components the same.
Herb-focused variation — Toss a generous handful of fresh basil, parsley, and chives over the finished platter. The herbs add brightness and make the salad feel more garden-fresh.
Roasted vegetable swap — Instead of blanched green beans and raw tomatoes, roast the green beans and cherry tomatoes at 400°F / 200°C for 15 minutes. The caramelized edges add sweetness and a softer texture.
Smoked fish alternative — Replace the seared tuna with 12 oz flaked hot-smoked salmon. Skip the searing step entirely and arrange the warm smoked salmon over the vegetables for a different take on the same composed salad structure.

Storing Mary Berry Tuna Niçoise Salad the Right Way

Store components separately — Keep the seared tuna, vegetables, eggs, lettuce, and vinaigrette in separate airtight containers. Assemble only the portions you plan to eat. This prevents soggy greens and dry fish.
Refrigerate for up to 1 day — The cooked potatoes, green beans, and hard-boiled eggs hold up well for 24 hours. The tuna is best eaten within 24 hours of cooking — after that, the texture becomes dry and flaky.
Do not freeze — Freezing ruins the texture of the potatoes, green beans, lettuce, and hard-boiled eggs. The tuna also suffers from ice crystal damage that makes it watery when thawed.
Keep the vinaigrette at room temperature before serving — Olive oil solidifies in the fridge and will not emulsify properly when cold. Let the dressing sit out for 15 minutes, then whisk briefly before drizzling.
Wrap the lettuce in a dry paper towel inside a plastic bag — This absorbs excess moisture and keeps the leaves crisp for an extra day. Change the paper towel if it becomes damp.

How to Reheat Mary Berry Tuna Niçoise Salad (If Needed)

Stovetop for the tuna only — Place leftover tuna slices in a nonstick skillet over low heat for 30 seconds per side. Just warm through — any longer and the fish will overcook and turn tough. Do not microwave the tuna.
Room temperature for vegetables and eggs — The potatoes, green beans, and hard-boiled eggs taste best at cool room temperature. Let them sit out for 15-20 minutes before assembling rather than reheating them.
Brief warm water bath for the potatoes — If you prefer warm potatoes, place them in a bowl and pour hot tap water over them for 30 seconds. Drain well and pat dry before adding to the salad. This avoids the dry, mealy texture that microwaving causes.
Do not reheat the whole plated salad — The lettuce wilts instantly and the vinaigrette breaks. Always separate components before any reheating, then assemble fresh.

Nutritional Breakdown (per serving)

Based on 1 serving = ¼ of the full assembled salad with dressing.

Calories: 557
Protein: 50g
Fat: 27g
Carbohydrates: 29g
Fiber: 5g
Sugar: 6g
Sodium: about 762mg
Cholesterol: around 310mg

FAQs

Can I make Mary Berry Tuna Niçoise Salad ahead of time?

You can prep the components up to one day ahead — boil the potatoes, blanch the green beans, hard-boil the eggs, and make the vinaigrette. Store everything separately and assemble just before serving for the best texture and presentation.

Can I use canned tuna instead of fresh tuna steaks?

Yes. Drain 12 ounces of high-quality albacore tuna packed in olive oil and flake it over the salad instead of searing fresh steaks. The texture is different — softer and less meaty — but the flavour still works well with the Niçoise ingredients.

How long does Mary Berry Tuna Niçoise Salad last in the fridge?

Assembled leftovers last up to 1 day if stored in an airtight container, but the lettuce will wilt and the tuna may dry out. Unassembled components keep for the same 1 day window and taste much better when put together fresh.

What is the best way to cook the eggs so they are not rubbery?

Bring the eggs to a boil, then cover the pan and remove it from the heat. Let them sit for exactly 9 minutes before transferring to an ice bath. This method cooks the yolk through without the white turning tough and rubbery.

Can I freeze the seared tuna for later use in this salad?

Freezing is not recommended. Thawed tuna becomes watery and loses its firm, meaty texture. If you must freeze cooked tuna, wrap it tightly and use it within 1 month, but expect a softer, less satisfying result.

What if I cannot find Niçoise olives?

Substitute with Kalamata olives or small black olives. Rinse them first to reduce briney intensity. Avoid canned black sliced olives — they lack the fruity, complex flavour that makes this salad distinctive.

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Wrapping It Up

This Mary Berry Tuna Niçoise Salad is one of those rare dishes that feels both special and straightforward. The seared tuna, crisp vegetables, and tangy vinaigrette come together in a way that is greater than the sum of its parts. I hope you give it a try soon — it is perfect for a sunny afternoon or a light dinner when you want something that looks like you spent hours in the kitchen. You will get the hang of the tuna timing after the first go, and after that, it becomes a reliable favourite.