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Salad nicoise

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A classic French recipe that is great for summer entertaining.
Serves
3
Prep
15 minutes
Cook
25 minutes
Each 261g serving contains (excludes serving suggestion)
KCal
213
Carbs
17.80g
Fibre
3.30g
Protein
17.00g
Fat
7.80g
Saturates
1.70g
Sugars
3.40g
Salt
1.10g
Portion Fruit & Veg
1
Ingredients
Ingredients
250g new potatoes, cut into large chunks
100g fine beans, cooked
1 egg, quartered
2 tomatoes, cut into wedges
9 pitted black olives
3 anchovy fillets, halved lengthways
grated rind and juice 1 lemon
2 tsp olive oil
150g piece fresh tuna
freshly ground black pepper
Method
  1. Boil the potatoes 15-20 minutes until just tender, then refresh in cold water to cool.
  2. In a bowl, toss together the potatoes, beans, egg, tomatoes, olives and anchovies. Drizzle over the lemon rind and juice, stir and set aside for 10 minutes.
  3. Heat a frying or griddle pan until hot, rub the oil over the tuna and sear for 2-3 minutes on each side. Allow to cool for a few minutes then cut into thick slices.
  4. Arrange the salad on a platter, season and top with the tuna.
Chefs tips
  • This recipe also works well with flaked poached salmon in place of tuna.
  • If you don't like anchovies, add a few finely sliced sundried tomatoes instead.
  • You could make this with hard boiled quail's eggs, which are available ready cooked.
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