Tuna Nicoise Salad

Ingredients

• 🐟Canned Tuna (in water), drained well1 can
• 🥚Large Eggs, hard-boiled, peeled, and quartered2 egg
• 🥔Yukon Gold Potato, small, scrubbed1
• 🫛Green Beans, trimmed120 g
• 🍅Cherry Tomatoes, halved100 g
• 🥒Cucumber, thinly sliced120 g
• 🥬Romaine Lettuce, chopped2 cup
• 🫒Kalamata Olives, pitted20 g
• 🧅Red Onion, very thinly sliced20 g
• 🌿Flat-Leaf Parsley, chopped2 tbsp
• 🍅Dijon Mustard1 tbsp
• 🫒Extra Virgin Olive Oil2 tbsp
• 🧊Lemon Juice1 tbsp
• 🫙Apple Cider Vinegar1 tsp
• 🧄Garlic, finely grated or minced1 clove
• 🧂Black Pepper (ground)to taste
• 🧂Sea Salt (fine)to taste

Contains Eggs, Fish, Garlic, Mustard, Onion, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cook the eggs

   Put the Large Eggs into a small saucepan and cover them with hot water from the tap, then set it over high heat for about 9 minutes until the shells feel hot and the water is at a lively simmer. If the water starts off cold, add a minute or two; when the eggs are ready, the whites will be firm and the yolks will still be tender rather than chalky.

   9 min
2. 2

   Trim the vegetables

   On a chopping board, trim the Green Beans, halve the Cherry Tomatoes, thinly slice the Cucumber and Red Onion, and chop the Romaine Lettuce into bite-size pieces. Keep the cuts tidy and similar in size so the salad eats cleanly; if the onion looks too sharp, slice it even thinner so it softens in the dressing.

   5 min
3. 3

   Blanch the beans

   Drain the eggs, return the same small saucepan to the hob with fresh hot water, and bring it to a hard boil over high heat. Drop in the Green Beans for about 2 minutes, then lift them out as soon as they turn bright green and crisp-tender, still squeaking slightly when you bite them; if they go dull olive, they have stayed in too long.

   3 min
4. 4

   Peel the eggs

   Drain the Large Eggs, crack the shells all over on the chopping board, and peel them under cool running water so the shells slip away cleanly. If a white tears, tuck the piece back in; you want firm, smooth eggs that can be quartered neatly after about a minute of peeling.

   2 min
5. 5

   Make the dressing

   In a small bowl, whisk the Dijon Mustard, Extra Virgin Olive Oil, Lemon Juice, Apple Cider Vinegar, Garlic Clove, Sea Salt and Black Pepper until the dressing turns thick, pale, and glossy, about a minute. If it tastes too sharp, whisk a little longer and it will emulsify; if it looks split, keep whisking until it clings to the spoon instead of streaking off it.

   1 min
6. 6

   Quarter the eggs

   Cut the peeled Large Eggs into clean quarters with a sharp knife, wiping the blade between cuts if the yolks stick. Aim for neat wedges with tidy yellow centres and firm whites; if the yolk smears, the eggs are still usable, but slow your knife and let the blade glide rather than press.

   1 min
7. 7

   Build the salad

   In a large mixing bowl, toss the Romaine Lettuce, Green Beans, Cherry Tomatoes, Cucumber, Red Onion, Kalamata Olives, Tuna, and half the Flat-Leaf Parsley with the dressing until everything is lightly coated and the leaves glisten. Work gently with two spoons for about a minute so the tuna stays in flaky pieces and the vegetables keep their shape; if you stir hard, the lettuce bruises and the salad goes watery.

   1 min
8. 8

   Plate and finish

   Pile the salad into a serving bowl or onto a wide plate, then arrange the quartered Large Eggs on top and scatter the remaining Flat-Leaf Parsley over everything. Serve right away while the beans are still cool and crisp, and if the dressing has settled in the bowl, spoon any glossy juices over the top so the last bite tastes as bright as the first.

   1 min

Nutrition per serving