Tuna Nicoise Salad
Ingredients
1 Pack of Rio Mare Tuna
5 mini sized potatoes, cooked and quartered lengthways ( or 3 Meduim ones)
2 plum tomatoes, roughly chopped
60 g extra fine green beans (loubyah) boiled and drained
3 lettuce hearts, quartered
1/2 red onion, finely sliced
2 eggs, cooked for 6 minutes in boiling water from room temperature, cut in half
3 anchovy fillets cut lengthways into thin strips (optional)
12 pitted black olives
6 basil leaves, ripped
For the dressing
70 ml/extra virgin olive oil
2 tbsp vinegar or lemon juice
2 tbsp freshly chopped parsley
1 garlic cloves, peeled and finely chopped
1 tsp salt
5 mini sized potatoes, cooked and quartered lengthways ( or 3 Meduim ones)
2 plum tomatoes, roughly chopped
60 g extra fine green beans (loubyah) boiled and drained
3 lettuce hearts, quartered
1/2 red onion, finely sliced
2 eggs, cooked for 6 minutes in boiling water from room temperature, cut in half
3 anchovy fillets cut lengthways into thin strips (optional)
12 pitted black olives
6 basil leaves, ripped
For the dressing
70 ml/extra virgin olive oil
2 tbsp vinegar or lemon juice
2 tbsp freshly chopped parsley
1 garlic cloves, peeled and finely chopped
1 tsp salt
Stampa Ricetta
Preparation
1. To make the dressing whisk together the vinegar or lemon , olive oil, parsley, garlic, salt and pepper.
2. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies.
3. Drizzle over half the dressing then finish by adding the eggs, olives and ripped basil leaves.
4. Place the tuna and pour over the remaining dressing.
