• 3 cans solid packed in water albacore (you can use your fresh tuna)
  • greens
  • 3 cans anchovy fillets
  • 4 ripe tomatoes
  • 8 hard boiled eggs
  • pimientos
  • ripe olives
  • Vinaigrette Sauce:
  • 6 T olive oil
  • 2 T wine vinegar
  • 1/2 to 1 tsp salt
  • 12 grinds of the pepper mill


Drain the albacore/tuna and place in the center of a large platter covered with your choice of greens. Arrange anchovy fillets around the albacore/tuna. Quarter the tomatoes and the eggs. Arrange around the edges of the platter. Garnish with strips of pimentoes and ripe olives. Serve with the vinaigrette sauce or your choice of dressing.

Thinly sliced new cooked potatoes with oil and vinegar. Cooked crisp string beans with oil and vinegar onion rings, fresh chopped parsley and fresh basil for garnish.

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Submitted 6/13/05.
Source: Own Collection
Submitted By: Sandy Wells
Salad Nicoise