Tuna Niçoise Salad

This tuna niçoise salad recipe is packed with flavour, taste and texture – not to mention a cajun twist to make things a little more interesting. Topped off with left over roast potatoes... what's not to love?

Serves

2

Total Time

1 Hour 25 Minutes

Ingredients

4-6 medium boiled eggs
2 x 400g tins of tuna chunks in sunflower oil (drained and set aside)
1 pack of green beans
1 pack of sugar snap peas
1 large red onion (thinly sliced)
100g of black olives
Juice of 1 lemon
2 tbsp of red wine vinegar
1 tbsp of sunflower oil (use oil drained from tuna)
2 large potatoes (unpeeled)
1 tsp of cajun spices
1 tbsp of olive oil
1 tsp of smoked rock salt
1 sprig of rosemary
1 garlic clove
1 bag of mixed salad leaves
Smoked rock salt & pepper to season
1 tbsp of olive oil for drizzling

Method

Step 1

Hard boil the eggs in salted water for 5-8 minutes. Allow to cool then shell and cut in half.

Step 2

Pre-heat the oven to 220ºC/200ºC fan.

Step 3

Cut the potatoes into wedges place in a bowl. Add the cajun spices, garlic, rock salt, rosemary and olive oil. Mix together to coat the wedges and place onto a baking sheet. Place in the oven and roast for approximately 20-30 minutes.

Step 4

Top and tail the beans and cook until 'al dente' along with the sugar snap peas. Drain and set aside.

Step 5

Peel and cut the onion in half then thinly slice.

Step 6

To make the vinaigrette dressing: pour the red wine vinegar and olive oil into the blending jug with the olives, lemon juice and salt & pepper. Use the Dualit Hand Blender to combine the ingredients.

Step 7

To assemble the salad, using a large serving dish, add the salad leaves, rocket leaves with the beans, sugar snap peas and sliced onions. Pour in half the vinaigrette dressing and toss together.

Step 8

Add the potato wedges and tuna chunks along with the boiled eggs and carefully mix in.

Step 9

Pour over the remaining vinaigrette and a pinch of smoked rock salt. Drizzle with extra olive oil if desired.

Step 10

Serve with focaccia.

Top tips...

•    Rock the boat a little and try this salad with fresh or tinned salmon instead of tuna.
 
•    Treat yourself to Clarence court eggs, the taste and vibrancy of the yolks are truly delicious.
 
•    For fresh tuna, brush the steaks with a little olive oil, season and fry in a hot pan for 2-3 minutes each side and place on top of the salad just before serving.
 
•    For a veggie option – fry mushrooms golden brown, dip into breadcrumbs and bake in the oven with a little olive oil until crispy. Thickly chopped courgette works just as well.
 
•    This is a great Monday lunch dish to use up any leftover Sunday roasties.

Recipe Courtesy Of  www.dualit.com | Any expert tips please credit Paulene Enigboken, Dualit’s in house home economist.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.