Salad nicoise

FULL METHOD & RECIPE CARD AVAILABLE BELOW.

READY IN: 15 MINS

INGREDIENTS‭:‬

Tuna albacore, fresh

Olive 

Capers 

Dijon mustard dressing

Egg

Butter lettuce

Tomato

Beans

Dutch cream potato

 

Allergens: Egg

Pantry staples: Olive oil, salt

 

METHOD‭:‬

1. Prepare the vegetables: Wash the vegetables. Cut the potatoes into 1cm slices. Slice the tomato into wedges. Remove stems from beans and cut in half. Remove the stem from the lettuce, and separate the leaves.

2. Prepare the vegetables: Wash the vegetables. Cut the potatoes into 1cm slices. Slice the tomato into wedges. Remove stems from beans and cut in half. Remove the stem from the lettuce, and separate the leaves.

3. Cook the beans, potatoes and eggs: Bring a medium pot of salted water to the boil. Add the potatoes and simmer for 3 minutes. Carefully add the eggs, cook for a further 7 minutes. Remove the eggs (not the potatoes). Add the beans and cook for one minute. or until the potatoes are tender and the beans are blanched. Cool under running cold water. Peel the eggs under running water. This helps to remove the shell easily. Cut the eggs into quarters, season the yolks.

4. Sear the tuna: Season the tuna with a pinch of salt. Heat a splash of oil in a frying pan over high heat. Add the tuna and cook for 5 minutes or until just the outside of the tuna is cooked. Turn continually to sear all sides. Remove from the heat and slice thickly.

5. To serve: Divide the lettuce, tomato, eggs, potato slices and beans between serving plates. Top the salad with the tuna, olives, capers and dressing.

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