Light Bites
French
FrenchTuna Nicoise Salad
The Provencal salad of tuna, eggs, beans and olives, built across three tiers. Basic uses tinned tuna and a quick dressing, Better adds new potatoes and a proper vinaigrette, and Ultimate seals fresh seared tuna with anchovy and caper dressing.
Gluten-free
Dairy-free
Nut-free
Budget version
Tinned tuna, boiled egg and tinned beans with a squeeze of lemon.
Per serving£1.60
Total cost£3.20
Time22 min
Ingredients for 2
- 145 g tinned tuna in brine , drained
- 2 eggs
- 200 g tinned green beans , drained
- 1 Little Gem lettuce , leaves separated
- 1 tomato , wedges
- 40 g black olives , pitted
- salt and pepper , to taste
- Dressing
- 2 tbsp olive oil
- 1 lemon , juiced
Method
- Boil the eggs for 9 minutes, then cool, peel and halve.
- Whisk the olive oil and lemon juice with a pinch of salt.
- Arrange the lettuce, tomato and green beans on plates.
- Flake over the tuna and add the olives and eggs.
- Spoon over the dressing, season and serve.
Equipment
The three ways, side by side
Budget
Tinned tuna, boiled egg and tinned beans with a squeeze of lemon.
Better
Tuna steak in oil, new potatoes, fresh beans and a Dijon vinaigrette.
Ultimate
Seared fresh tuna, jammy eggs and an anchovy-caper dressing over crisp leaves.
