Tuna Niçoise Salad

35 Minutes

〰️

35 Minutes 〰️

Serves 4

Ingredients

Use as much or as little of each ingredient as you like, scaling up or down depending on how many you’re feeding!

Radicchio leaves
Kipfler potatoes, boiled
Green beans, blanched
Eggs, boiled for 7 minutes, peeled and halved
Kalamata olives
Cherry tomatoes, halved
Tuna fillets (or a good-quality tin of tuna for meal prep)

For the dressing:
2 spring onions

A large handful of parsley
Juice and zest of 1 lemon
¼ cup olive oil
1 tbsp capers
1 heaped tsp mustard
A pinch of chilli flakes
Salt and pepper, to taste

Method

Blend all the dressing ingredients until smooth. Taste and adjust seasoning to your liking.

Boil the potatoes until tender, blanch the green beans so they stay crisp (boil for a minute or two then ice bath to stop cooking) and cook the eggs for exactly 7 minutes for that perfect jammy yolk.

Toss everything gently with the some of the dressing, making sure each ingredient gets coated.

Arrange on a large platter, tucking in the eggs and tuna last. Drizzle any remaining dressing over the top.