Cheat’s Salad Nicoise for One

Two things that define Singapore for me is that the food is amazing and that it is always hot. There may be a dark thunderstorm outside pouring rain, but it will still be hot. It may be the middle of the night but it will still be hot. It is hot and humid all year round and the food is tasty all year round and I am starting to get quite round from all the food and lack of exercise outside.  I’m trying to walk early in the morning, around 7AM, as it is slightly cooler then and I am trying to eat lunch at home most days of the week instead of being tempted by delicious goodies while out and about.

This is a quick and simple salad for one that is reasonably healthy in my mind and easy to put together for either lunch or dinner. You can cheat like me and use canned tuna or make it a bit fancier by adding fresh tuna. I’m haunted by the one and only time I cooked an expensive piece of tuna and ruined it by over cooking it, so canned tuna it is for me.


This tuna and mayo mix is also delicious on a sandwich with some crisp lettuce leaves.



I love my steamer and it’s such a healthy and quick cooking method for veggies.


putting together

Arrange your salad anyway you like. I did some layering, but you could just mix it all up in a container and take it to work for lunch.



Hello Mr. Olive. I left the pips in but make sure you warn others if they are eating it.


Cheat’s Salad Nicoise for One


  • 1 small waxy potato sliced – a kipfler would be a good choice
  • small handful of green beans, topped and tailed
  • 1 tsp red wine vinegar
  • 3 tsp extra virgin olive oil
  • salt and pepper to season
  • 1 x 95g tin of tuna in olive oil, drained
  • 2 tsp of mayonnaise
  • 1 tsp capers, chopped finely
  • 1 tsp chinese chives chopped fine, or just use normal chives
  • 4 butter lettuce leaves
  • 3 cherry tomatoes, halved
  • 2 black olives
  • 1 boiled egg, cut into quarters– I like hardboiled for this



  1. Steam your potato in a steamer pot. Once it’s almost ready, add your beans to the steamer. Alternatively you could microwave instead of steam. You want the beans to still want to have some crunch, so don’t start cooking them till the potatoes are very close to done.
  2. Make your dressing by whisking together the vinegar and olive oil. Season a little with salt and pepper. Don’t add too much salt as the olives and capers will already be quite salty.
  3. Combine the tuna, mayonnaise, capers and chives.
  4. Arrange your salad anyway you like. I layed down the lettuce leaves then the potato, beans, tomatoes and olives. Then I added the tuna and mayo mix in the middle, placed the egg quarters to one side and finally drizzled with the dressing.  Make sure you get some dressing on each tomato half as they will need the most seasoning.




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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.
  1. Mum Reply

    Pictures still looking great. Dad and I had fun trying to get some snaps of a salad I made on the weekend at Wondalla. It is harder than it looks to make food look yummy in a picture so well done you. Very impressed !!

    Love this dish. I am big into warm salads of late. Dad doesn’t do cold but is getting into salads of cold things with a few warm things thrown in. I make a very similar dish but with zucchini and onion lightly fried in little olive oil (and a non-stick pan ) instead of the beans. No mayo but lots of lovely good virgin olive oil and a splash of good balsamic.

    • Taryn Reply

      It is tricky to get good photos. The best time to do it is during the day with natural sunlight, but that is not always practical.

      Yum, zucchini would be delish.

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