Fish/ Salads

Tuna Nicoise Salad

Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 3 or 4 medium sized potatoes - waxy salad potatoes will work best; 1 can tuna, drained; Handful of cherry tomatoes.; Green beans; 150g black olives, sliced; 3 teaspoons capers; Some salad leaves, eg lettuce or rocket; 2 eggs, boiled to your liking; For the dressing: extra virgin olive oil, white wine vinegar, dijon mustard, salt and pepper, squeeze of lemon juice

A healthy, filling, flavoursome and well-balanced salad. What’s not to like?

I added some capers, which is probably inauthentic, but I can’t resist the tasty little things sometimes. This is a canned tuna version for those on a budget, feel free to go for the posher, tuna steak version if you have someone to impress.

Print Recipe

(1 votes, average: 5.00 out of 5)

Serves: 2

Prep Time: 15 minutes – Cooking Time: 20 minutes

Ingredients

3 or 4 medium sized potatoes - waxy salad potatoes will work best
1 can tuna, drained
Handful of cherry tomatoes.
Green beans
150g black olives, sliced
3 teaspoons capers
Some salad leaves, eg lettuce or rocket
2 eggs, boiled to your liking
For the dressing: extra virgin olive oil, white wine vinegar, dijon mustard, salt and pepper, squeeze of lemon juice

Instructions

First, peel, slice and boil the potatoes in salted water until just cooked. Set aside to cool, they will continue to cook in their own steam so be careful not to overcook.

Chop the green beans and blanch in boiling, salted water for 1 minute. Plunge into ice-cold water and drain. Set aside for later.

Slice the tomatoes and olives and combine in a bowl with the potatoes, capers and green beans.

Make the dressing using a 4:1 ratio of oil to vinegar and half a teaspoon of the Dijon mustard. Whisk until thickened.

Add the drained tuna to all the other salad ingredients and coat in the dressing.

Serve with some salad leaves and the boiled egg.