My Tuna Niçoise
You can add artichokes if you like. I haven't, as they are not my favourite vegetable. I also used roasted red pepper because I had some in the fridge and some Romaine lettuce to add another texture.
Ingredients
For the Salad
- 250 gr quality tinned Tuna, reserve the oil
- 1/2 Romaine Lettuce, washed and dried
- 250 ripe Tomatoes
- 8 Baby potatoes, Jersey Royals if possible
- 100 gr fine French beans, trim the tops and bottoms
- 2 Free-range soft-boiled Eggs
- 20 pitted Olives, drained
- 1 tablespoon Red Wine Vinegar
- Sea Salt and freshly ground Black Pepper
Instructions
- Prepare the soft-boiled eggs, cool rapidly and shell. Store in the refrigerator until needed.
- Bring a pan of salted water to a rapid boil and cook the trimmed French beans for two minutes, then plunge immediately into iced, cold water to refresh. Drain and set to one side.
- Wash and clean the potatoes. Place the potatoes in the pan and cover with cold water. Add a half teaspoon of salt and bring to a gentle boil, simmer until the potatoes slide off a small, sharp knife. Plunge into cold water, cool and drain.
- Halve the tomatoes and carefully cut out the core with a small sharp knife. Cut each tomato half into four pieces.
- Break up the lettuce and arrange all the ingredients in two bowls. Season generously and drizzle with the red wine vinegar and a little of the reserved oil, ,from the tinned tuna.
Notes
Notes
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