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
Better version
Tuna steak in oil, new potatoes, fresh beans and a Dijon vinaigrette.
Per serving£3.20
Total cost£6.40
Time33 min
Ingredients for 2
- 160 g tinned tuna steak in olive oil , drained
- 2 free-range eggs
- 250 g new potatoes , halved
- 150 g fine green beans , trimmed
- 2 vine tomatoes , wedges
- 50 g Kalamata olives
- salt and pepper , to taste
- Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
Method
- Boil the new potatoes for 12 minutes, adding the green beans for the final 4 minutes; drain.
- Soft-boil the eggs for 7 minutes, then cool, peel and halve.
- Whisk the oil, vinegar and mustard into a glossy vinaigrette and season.
- Arrange the warm potatoes and beans with the tomatoes and olives.
- Flake over the tuna and add the eggs.
- Dress generously and serve while the potatoes are still warm.
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.
