Tuna & Beetroot Niçoise

Add a pop of pink to a classic Niçoise Salad with our new Salad Beets and gorgeous stained boiled eggs.

Difficulty Easy
Time 30 mins
Serves 4
Diet Gluten Free
  • 1 jar of Baxters Salad Beets

    2 tuna steaks

    200g baby potatoes

    150g green beans

    1 red onion

    1 large cos lettuce

    100g cherry tomatoes

    50g black olives

    4 eggs

    25ml white wine vinegar

    75ml olive oil

    1tsp French mustard

    10g parsley

Salad Beets
Salad Beets
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Place a small pan of water on the boil.

Once boiling add the eggs and cook for 7 minutes. Remove from pan and shell as soon as they are cool enough to handle.

Drain the baby beetroot the vinegar.

Put the vinegar back into the empty jar and pop in the eggs. Set aside.

Top and tail the beans and cook for 1 minute in boiling water. Place into cold water to stop the cooking process. Drain and set aside.

Slice and cook the potatoes until soft. Allow to cool.

Slice onions and halve the tomatoes.

To make the dressing whisk the oil, vinegar and mustard. Season and add the parsley.

Mix the lettuce, onion, potato, tomato, green beans, olives and salad beets in a bowl and dress with the dressing and divide between 4 serving bowls.

Pan Fry tuna steaks in a very hot frying pan for 1-2 minutes on each side. Slice and divide between the bowls.

Remove the eggs from the vinegar and quarter. Finish the salad with the eggs and serve.


Leave the eggs in the vinegar overnight for an even deeper pink colour

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