Cook and Scale
Tuna Niçoise Salad
4 servings · 40 min total
The sunny salad of the French Riviera: tuna, new potatoes, green beans, egg and olives over crisp leaves with a mustard vinaigrette.
Ingredients
- 300 g canned tuna, drained
- 400 g potato, boiled and halved
- 200 g green beans, trimmed
- 4 egg
- 200 g cherry tomato, halved
- 100 g black olives
- 1 lettuce
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- salt to taste
- black pepper to taste
Contains: Egg, Fish, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil eggs and blanch beans — Boil the eggs for 8 minutes, then cool, peel, and quarter. Blanch the green beans in boiling water for 3 minutes until just tender, then plunge into cold water.
- 2.
Whisk a sharp dressing — Whisk the olive oil, red wine vinegar, and dijon mustard with salt and pepper to make a sharp dressing.
- 3.
Arrange the niçoise platter — Line a large platter with lettuce leaves. Arrange the potatoes, green beans, cherry tomatoes, egg quarters, olives, and flaked tuna in groups on top.
- 4.
Drizzle with dressing to serve — Drizzle the dressing generously over everything and serve at room temperature.