Tuna Salad Niçoise
This is my take on the classic French salad Niçoise, which has always been a favourite of mine.
Why? Because it's a balanced meal, whilst still being light. You don't need to serve it with anything else.
In this version, I've swapped out the potatoes for butter beans for extra fibre. Plus, it's much easier and faster to open a tin of beans than to cook potatoes (then wait for them to cool).
This salad is perfect for a healthy lunch or healthy dinner.
I devoured mine today as a healthy work lunch though my mum will often make a big Salade Nicoise for Sunday lunch. Complimented perfectly with a glass of rosè! ;)
Tuna Salad Niçoise
Time: 15 minutes
- 4 free range eggs
- 400g tuna in oil, drained
- 1 iceberg lettuce
- 1/2 red onion, sliced thinly
- 1 punnet of cherry tomatoes, sliced into quarters
- 1 cup snap peas, ends trimmed
- 2 tins of butter beans, rinsed and drained
- 4 - 6 anchovy fillets (optional)
- 2 tablespoons of capers (or use 1/4 cup of olives if you prefer)
- 1/2 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 clove garlic (crushed)
- 2 tsp Dijon mustard
- Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Remove eggs from water and place in a bowl under running cold water.
- Add snap peas to hot water for 1 minute. Drain water and run under cold water briefly.
- Break iceberg lettuce into a salad bowl. Add tomatoes, red onion, snap peas, butter beans, capers (or olives), anchovy (if using) and tuna.
- Peel the boiled eggs, gently cut in half and place on top of the salad. Serve with the dressing.
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