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Salad Nicoise

By freyacm (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A lovely fresh summer salad, perfect for al fresco dining
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Ingredients

  • 12 baby new potatoes
  • 200g green beans
  • x4 tuna steaks (approx 500g)

olive oil for brushing

  • 200g Romaine Heart lettuce (or more to taste)
  • 2 tomatoes, cut into wedges
  • 85g pitted black olives, halved
  • handful of roughly chopped flat leaf parsley
  • 3 tbsp Tracklements Salad Dressing
  • 2 hard-boiled eggs, quartered
  • black pepper

Method

  • STEP 1
    Place the potatoes in a saucepan of boiling water and cook for 12 mins until nearly done. Top and tail the beans and add to the pan, cook both for a further 6 mins until the beans and potatoes are tender. Drain and cool under running water (this stops the cooking process) then cut both the potatoes and the beans into halves.
  • STEP 2
    Heat a frying/griddle pan until really hot, brush the tuna with a little olive oil. Pan-fry for 1 min on each side or until the tuna is seared but not cooked all the way through. Set aside for 2 mins, then slice.
  • STEP 3
    Roughly chop the lettuce and put in a bowl with the tomatoes, olives, potatoes, beans, tuna, parsley and dressing and toss lightly.
  • STEP 4
    Add the eggs on top, sprinkle with black pepper and serve immediately.

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