Tuna nicoise salad

Serves:

>6

Time:

15 min

This classic tuna salad is colourful and filling, it makes a great lunch or main meal served with warm crusty bread

 

Ingredients

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You will need:

• 500g new potatoes, cooked
• 200g green beans, trimmed, cooked
• 4 medium-sized eggs, hard boiled, cooled, peeled and cut into wedges
• 2 little gem lettuce hearts, cut into wedges
• 250g cherry or plum tomatoes, halved
• 75g black olives, pitted and halved
• small tin tuna in olive oil or water, drained
• 2-3 sprigs of fresh basil

For the dressing:

• 1 tsp Dijon mustard
• 1 garlic clove, finely chopped
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• freshly ground black pepper

Method

1. Make the dressing by whisking the mustard, garlic, vinegar and pepper together in a small bowl and gradually whisk in the oil until the dressing thickens slightly.
2. Put the potato, beans, tomatoes and olives in a bowl and pour about two thirds of the dressing over the salad and mix well. Top the salad with the drained tuna and arrange the quartered eggs on top.
3. Drizzle the remaining dressing over the salad. Sprinkle with freshly torn basil leaves and serve.

Other options

Hot tip: To prevent a dark ring forming between the egg yolk and white, place the hard boiled eggs under very cold running water before peeling.

Nutritional information

 

Allergy advice

Contains: mustard, eggs, fish, sulphites

 

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. Pregnant women should eat no more than 4 medium sized cans of tuna per week. Pregnant women should only eat eggs cooked enough for both the white and the yolk to be solid.