Tuna Penne Nicoise

Packed with pasta, tuna and boiled eggs, this salad makes a really hearty meal and is sure to keep you feeling fuller for longer. It also works well as a packed lunch or for a picnic. 

Tuna Penne Nicoise



  • 200g dried penne (Pasta)
  • 200g green beans, trimmed and halved
  • 2 x 185g cans tuna chunks in spring water, drained
  • 2 little gem lettuce, leaves separated and roughly torn into bite-sized pieces
  • 1 yellow pepper, deseeded and cut into small pieces
  • 200g midi or large cherry tomatoes, halved or quartered
  • 8 pitted black olives
  • 1 red onion, peeled and thinly sliced
  • 4 eggs, boiled to your liking, halved or quartered (optional)

Read also Garden Vegetable Spaghetti

For the dressing:

  • 6 tbsp fat free vinaigrette
  • Juice of 1 lemon
  • 1 level tsp wholegrain mustard
  • Salt and freshly ground black pepper


  1. Cook the pasta according to the packet instruction, adding the green beans to the pan for the last 3 minutes of cooking time.
  2. Place the tuna, lettuce, yellow pepper, tomatoes, olives and red onion in a wide bowl.
  3. Make the dressing by whisking all the ingredients together and season well.
  4. Drain the pasta and the beans and add to the tuna mixture. Pour over the dressing and toss gently to mix well.
  5. Garnish each serving with a boiled egg, if using, and serve immediately.

Tip: If you leave out the pasta, this makes a really tasty Tuna Niçoise Salad on an Original day at just ½ Syn per serving. Just cook the green beans on their own for 3-4 minutes and then tip into a bowl of cold water to cool.

Read also Spaghetti With Kale and Tomatoes

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