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light-meals

Niçoise Tuna with Tender Boiled Eggs

Great summer salad.

45 4
Niçoise Tuna with Tender Boiled Eggs | DonalSkehan.com, Great summer salad.

light-meals

Niçoise Tuna with Tender Boiled Eggs

Great summer salad.

Monday, July 17, 2017
US / METRIC

200g small waxy purple and red potatoes

3 large free range eggs

250g green beans, topped and tailed

2 baby gem lettuce heads, washed & leaves separated

A good handful of watercress, washed

300g of line caught tuna in olive oil

200g olives, pitted

8 radishes, halved

100g cherry tomatoes, halved

3 tbsp capers

For the French mustard dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 heaped tsp Dijon mustard

1 garlic clove, finely grated

Sea salt and ground black pepper

7oz small waxy purple and red potatoes

3 large free range eggs

9oz green beans, topped and tailed

2 baby gem lettuce heads, washed & leaves separated

A good handful of watercress, washed

10oz of line caught tuna in olive oil

7oz olives, pitted

8 radishes, halved

3.5oz cherry tomatoes, halved

3 tbsp capers

For the French mustard dressing: 

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 heaped tsp Dijon mustard

1 garlic clove, finely grated

Sea salt and ground black pepper

Medium pot

45mins
Serves 4

niçoise salad feels somewhat passé nowadays, but like most trends food or otherwise, it’s time for a comeback. Fresh summer vegetables arranged on a platter with the best quality tuna or fish of your choice, pepped up with salty capers, olives and peppery French mustard dressing, it’s instant summer food. Add, subtract as you wish here, an ideal salad for interpretation. 

Prepare the dressing by whisking together all the ingredients and seasoning generously with salt and pepper. Set aside.
Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt, cover with a lid and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool completely.
While the potatoes are cooking, using a slotted spoon lower the eggs into the water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water. Once cooled completely, carefully peel the eggs and slice in half.
Bring the pot of water back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water and once cooled, draining completely.
Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, eggs, radishes and potatoes. Break the tuna into large pieces and arrange in the centre of the platter.
Scatter over the capers and drizzle generously with the prepared dressing.
45mins
Serves 4

Ingredients
US / METRIC

200g small waxy purple and red potatoes

3 large free range eggs

250g green beans, topped and tailed

2 baby gem lettuce heads, washed & leaves separated

A good handful of watercress, washed

300g of line caught tuna in olive oil

200g olives, pitted

8 radishes, halved

100g cherry tomatoes, halved

3 tbsp capers

For the French mustard dressing:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 heaped tsp Dijon mustard

1 garlic clove, finely grated

Sea salt and ground black pepper

7oz small waxy purple and red potatoes

3 large free range eggs

9oz green beans, topped and tailed

2 baby gem lettuce heads, washed & leaves separated

A good handful of watercress, washed

10oz of line caught tuna in olive oil

7oz olives, pitted

8 radishes, halved

3.5oz cherry tomatoes, halved

3 tbsp capers

For the French mustard dressing: 

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 heaped tsp Dijon mustard

1 garlic clove, finely grated

Sea salt and ground black pepper

You'll Need

Medium pot

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