Grilled Vegetable and Tuna Niçoise Salad


  • 1 red pepper, deseeded and cut into large chunks
  • 1 yellow pepper, deseeded and cut into large chunks
  • 1 brinjal, cut into large chunks
  • 4 baby marrows, cut into large chunks
  • 2 red onions, peeled and cut into wedges
  • 45ml olive oil
  • salt and milled black pepper
  • a few salad leaves, optional
  • 150g green beans, trimmed and blanched
  • 4 eggs, hard-boiled
  • 100g black olives
  • 2 x 170g Lucky Star Tuna, drained
  • 10g basil leaves, torn


  • 60ml basil pesto
  • 80ml quality mayonnaise


Preheat the oven to 180°C.

Arrange the peppers, brinjal, baby marrows and red onions onto a baking tray.

Drizzle with olive oil and season with salt and pepper.

Roast for 20-25 minutes, or until the vegetable are tender.

Arrange the salad leaves (optional), roasted vegetables, green beans, eggs, olives and Luck Star Tuna onto serving plates or onto a serving platter.

Scatter the basil leaves over the top and serve with pesto mayonnaise.

*mix the pesto and mayonnaise in a small mixing bowl


Serves 4