Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. To make the tapenade, combine everything except half ...

Serve the tuna steaks piled high with the nicoise salad mixture Remember ~ just have 1 portion. YOUR portion size is the size of your hand with fingers together. Anything outside this size needs ...

It is a salad that consists primarily of olives, tomatoes, anchovies, hard-boiled eggs, tuna, and beans or green vegetables. The word “nicoise” means from Nice. It originated in the French ...

Think salad is boring ... pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like ...

Arrange the olives, tuna, eggs, radishes, beans and potatoes on the platter. Serve with the mayonnaise and some crusty bread on the side and plenty of chilled rosé.

Kim Terakes has sidestepped the issue by re-inventing the nicoise for the barbecue, using fresh grilled tuna and adding some capers to sharpen up the dressing.

A colorful and briny salad, the niçoise traditionally features a hard-boiled egg, green beans (haricot vert), boiled new potatoes, tomatoes, olives and tuna, all dressed in a vinaigrette and ...