Potato nicoise salad
For a more indulgent salad, use two fresh tuna steaks in place of the canned tuna. Sear the steaks, slice and serve on the salad.
16 small new potatoes, sliced in quarters or 4 medium boiling potatoes, sliced into small chunks
50g green beans, lightly blanched
6 cherry tomatoes, halved or 2 tomatoes, sliced into quarters
10 black olives, pitted and halved
1 red onion, peeled and very thinly sliced
1 x 185g can tuna in spring water, drained
1 cos lettuce, roughly chopped or similar lettuce leaves
2 eggs, hard boiled, shelled and quartered
chives for garnish
2 Tbsp olive oil
2 Tbsp canola oil
3 Tbsp white wine vinegar
1 tsp mustard
2 Tbsp mixed herbs: parsley, mint, or chives, finely chopped
freshly ground black pepper, to taste
Place new potatoes in a heavy-based saucepan and cover with boiling water. Place lid on the saucepan.
Return to the boil, reduce heat and simmer for 8-10 minutes or until tender. Drain and allow to cool.
[Note - potatoes that are not 'new' are started in cold water.]
Lightly toss beans, tomatoes, olives, and onion in a large bowl.
Place dressing ingredients into a screw top jar and shake well to combine.
Add potatoes to the vegetables, and toss with dressing.
Place lettuce on serving plates, top with a large spoonful of the salad mix, egg quarters and tuna, and serve garnished with chives.
To blanch beans: Place in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or under cold running water. Drain well.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.0g|