Tuna salad niçoise

Tuna salad niçoise

By
From
Zest
Serves
4
Prep
20 mins
Cooking time
10 mins
Photographer
Ian Hofstetter

For deliciously crisp, al dente vegies, blanch them by plunging into boiling water for 1 minute and then refreshing in cold water to stop the cooking process. This salad is also delicious when all the ingredients are warm.

Ingredients

Quantity Ingredient
350g chat potatoes, quartered
4 eggs
1 oak leaf lettuce, leaves separated, washed and dried
425g canned tuna in olive oil, drained and flaked
250g cherry tomatoes, halved
125g green beans, trimmed and blanched
1/4 cup pitted kalamata olives
crusty sourdough bread, to serve

Dressing

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard

Method

  1. Cook the potatoes in a saucepan of boiling water for 8–10 minutes until tender. Drain well and set aside to cool.
  2. Meanwhile, place the eggs in a saucepan of cold water and bring it to the boil. Lower the heat and simmer for 3–4 minutes. Cool under cold running water. When cool enough to handle, peel the eggs and cut them into quarters.
  3. In a large bowl, combine the potatoes with the lettuce leaves, tuna, tomatoes and beans.
  4. To make the dressing, combine all the ingredients in a jug and whisk them together well.
  5. Pour the dressing over the salad and toss well. Serve topped with the quartered eggs and olives, and with crusty bread.

Variations

  • –For a more traditional niçoise salad, add some chopped anchovies.

    –And for a delicious change, try using fresh tuna, char-grilled and broken into rough flakes.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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