Tuna Nicoise Salad

Tuna Nicoise Salad

Prep. 10 mins
Cooking 15 mins
Serving 4

INGREDIENTS Measurements

  For tuna

2 cans Tuna in Olive Oil
4 potatoes
1 red onion, thinly sliced
3 tomatoes, wedges
2 cups string beans
2 lettuce hearts
salt and pepper
1/2 cup olives (green and black)

  For serving

4 hard boiled eggs, peeled and quartered
1 tablespoon parsley, chopped

  For dressing

1/2 cup olive oil
2 tablespoons lemon juice
salt and pepper

METHOD

  

  • Wash potatoes, place in a large pot, cover with salted water and boil over medium high heat, cook till tender.
  • Drain potatoes, peel, cut into large cubes.
  • Blanch green beans in salted boiling water in a pot over a medium high heat.
  • Cook until just tender, drain and rinse with cold water.
  • Whisk dressing in a bowl, season with salt and pepper.
  • Drain Tuna, break into chunks.
  • Place the lettuce hearts in a large serving plate; toss vegetables, olives and tuna arrange them in sections.
  • Drizzle dressing over nicoise salad, garnish with eggs and parsley before serving.

CHEF NOTES

  • You can mix all the vegetables and tuna with the dressing in a bowl, and place over lettuce, or mix each vegetable separately with dressing and arrange over lettuce in sections and place tuna in the middle.

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