The original recipe and name for this salad comes from the city of Nice (pronounced Niece) in south-east France. No direct proportions are given for the ingredients. Traditionally this salad uses cubed boiled potatoes, this simplified version uses pasta instead.

Ingredients:

• Dried pasta: 100g per person
• Large tin of tuna
• Eggs (1 per person)
• 1 Red onion, finely sliced
• Tomatoes, cut into wedges
• 1 Cucumber, quartered and then finely sliced
• Green beans (use frozen if desired, thaw and cook in microwave)
• Capers or olives
• Lettuce, finely chopped.
• An oil dressing, or mayonnaise (oil is traditional)

Method:

1. Place the eggs in a saucepan, cover with water, and boil for six minutes. Drain, cover with cold water and then leave to cool.
2. Cook the dried pasta according to cooking instructions on the packet.
3. Place the pasta in a large salad bowl, and prepare the other ingredients one at a time, stirring each ingredient into the pasta as you go.
4. Peel the hard boiled eggs, and cut the eggs into wedges. Mix eggs into the salad.
5. Serve with the oil dressing, or mayonnaise.

The Upper Hutt Connection

10/02/25