Tuna Niçoise salad
- Total Time
This colourful salad makes the most of storecupboard ingredients.
Egg, whole, raw2 medium, raw
New potatoes, raw200 g, scrubbed and halved if large
Green Beans100 g, trimmed
Lettuce100 g, leaves
Tomato225 g, quartered
Basil, fresh6 leaf/leaves, small handful, torn
Olives, in Brine25 g, pitted and drained
Tuna in brine, drained1 can(s), medium, drained, and flaked
Olive Oil1 tablespoons, extra virgin
White Wine Vinegar½ teaspoons, use red wine
Lemon(s)1 medium, juice of
- Place the eggs in a pan of cold water. Cover and bring to the boil. Boil for 5 minutes, then drain and cool under cold water. Set aside.
- Meanwhile, add the potatoes to a pan of boiling water and bring back to the boil. Simmer, uncovered, for 15 minutes adding the green beans for the final 5 minutes. Drain and cool under cold running water.
- Tear the lettuce leaves into pieces and place in a salad bowl. Add the potatoes, green beans, tomatoes, basil and olives. Toss to mix. Scatter the tuna over the salad. Peel and slice the eggs and arrange them on top of the salad.
- Pour the olive oil, red wine vinegar and lemon juice in a screw-top jar and season. Tighten the lid and shake until combined. Drizzle over the salad and serve.