BBQ Tuna Nicoise


Tinned tuna OR yellow fin tuna 200gm slice

To make the Niçoise salad

¼ cup roughly chopped parsley

¼ cup black or green olives

2 red Peppers cut in half, de seeded and cut into small strips

200 grams green Beans, blanched until cooked but still firm

1 red onion

1 cucumber

¼ cup picked Basil leaves

3 spring Onions, sliced


100 grams kipflers Potatoes (garlic, small potatoes, herbs)

4 boiled and peeled Eggs – 7 mins in boiling water, cut into quarters


2 tbsp French grain mustard

1 garlic clove

Juice of one lemon

2 tbsp tarragon vinegar

3 tbsp extra-virgin olive oil

Salt and pepper


(If cooking yellow fin tuna) Season the tuna with pepper, salt and some olive oil and grill on the BBQ to your preference.

Place all of the salad ingredients except the eggs, in a large bowl

Season with salt and pepper

Dress with the dressing

Arrange on large bowls

Arrange the eggs around and serve