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Tuna Salad Niçoise
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
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- 4 free range eggs
- 400 g tin tuna in oil, drained
- 1 iceberg lettuce
- 1/2 red onion, sliced thinly
- 1 punnet of cherry tomatoes, sliced into quarters
- 1 cup sugar snap peas, ends trimmed
- 800 g butter beans, rinsed and drained
- 4 anchovy fillets (optional)
- 2 tbsp capers (or use 1/4 cup of olives if you prefer)
- 1/2 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 clove garlic (crushed)
- 2 tsp dijon mustard
Instructions
- Put the eggs in a panful of cold water, bring to the boil and let bubble for 7 minutes. Remove eggs from water and place in a bowl under running cold water.
- Add snap peas to hot water for 1 minute. Drain water and run under cold water briefly.
- Break iceberg lettuce into a salad bowl. Add tomatoes, red onion, snap peas, butter beans, capers (or olives), anchovy (if using) and tuna.
- Peel the boiled eggs, gently cut in half and place on top of the salad. Serve with the dressing.
Notes
This salad is perfect for a healthy lunch or healthy dinner.
I devoured mine today as a healthy work lunch though my mum will often make a big Salade Nicoise for Sunday lunch. Complimented perfectly with a glass of rosè! ;)
- Prep Time: 5 mins
- Cook Time: 5 mins
