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Home / All recipes / Nicoise salad with coddled egg
Nicoice salad

Nicoise salad with coddled egg

Try this classic salad with a twist - quick to prepare and low in calories. 




5 mins


10 mins

Average: 4.8 (5 votes)
Per serving


  • 50g/2oz fine green beans
  • 1 large tomato, seeded and sliced
  • 30ml/2 tbsp virtually fat free vinaigrette style dressing
  • 15ml/1 tbsp snipped fresh chives
  • a few caper berries or capers, drained
  • 1 large British Lion egg
  • 1 (100g/4oz) fresh tuna steak
  • 2.5ml/1/2 tsp olive oil


  1. Cook the beans in a small pan of boiling water for 3 minutes. Drain, rinse in cold water, drain. Mix the beans tomatoes, dressing, chives and caperberries together. Season well. 
  2. Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 3 minutes. Drain, rinse in cold water, tap the shell all over and remove. 
  3. Brush the tuna steak on both sides with the oil. Heat a griddle or frying pan until hot, then cooks the tuna steak for 1-2 minutes on both sides until cooked to your liking. Place the tuna on a serving plate, top with the tomato mixture and finally the coddled (or soft boiled) egg. Spoon over any dressing and serve.