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Tuna Nicoise Salad

This is a satisfying, salty salad! It involves lots of elements but is well worth it for a special occasion.

Lunch
Easy
Time 40 mins
Skill Level Easy

Ingredients List

Serves 2
  • 2 handful baby spinach (can use lettuce)
  • 1 tuna
  • 8 anchovy fillets
  • 1 teaspoon capers
  • 3 tomato
  • 10 potatoes - new or baby
  • handful green beans
  • 3 tablespoons extra virgin olive oil
  • 1/4 onion
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 garlic cloves - finely chopped
  • 3 tablespoons white wine vinegar - you can subs for red wine vinegar
Metric - US Imperial

Instructions

  1. Wash the salad, chop the tomatoes. 
  2. Boil the potatoes for 10 – 15 mins depending on their size. 
  3. If using tuna steak, preheat frying pan on a high heat and cook steaks for 1-2 mins on each side (depending on thickness). You can leave it pink in the middle if that’s how you like it.  
  4. If not using steak, open and drain your tinned tuna.
  5. Boil the green beans for 3-5 mins (depending on how firm you like them). If you like them crunchy, plunge into cold water immediately and drain. 
  6. Arrange the salad on the plate – add the anchovies, tuna, capers
  7. Make the dressing – mustard, lemon juice, garlic, onion, EV olive oil and vinegar 
  8. Dress the salad and top with black pepper 

If you use tinned tuna and tinned potatoes you can make this with all storecupboard ingredients + some fresh salad and green beans. Use frozen beans if you have them or you could substitue for some other greens.