Salad of the week: Tuna nicoise
This recipe is for Claire. It’s so tasy, I think we’ve eaten it at least four times in the past fortnight.
It’s probably not Tuna Nicoise salad at all, it’s closer to a version of this warm potato and tuna salad with eggs, capers and anything else you fancy.
Ingredients:
- Half a bag of salad - I like Florette’s Crunchy salad.
- A tin of tuna
- Half a cucumber
- Cherry tomatoes, or tomberries
- New potatoes, or salad potatoes (5 or six)
- Three eggs
- French beans
- Capers
- Chopped olives with garlic
For the dressing:
- Cider vinegar
- Pesto
- Sunflower or groundnut oil
Method:
Add salad and all other chopped ingredients to bowl.
Flake a tin of tuna on top of the salad.
Cook 3 hard boiled eggs, chop up and add to the bowl.
Cook the potatoes in boiling water for just over 10 minutes.
Add the beans for the last 3 minutes.
Drain the potatoes and beans, rinse with cold water, then pop in with the salad.
Add the dressing.
This is really good served with pitta chips and avocado hummous.
