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Member recipe

Salad Nicoise

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Serves 4

A lovely fresh summer salad, perfect for al fresco dining

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  • 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


    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.
    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.
    3. Roughly chop the lettuce and put in a bowl with the tomatoes, olives, potatoes, beans, tuna, parsley and dressing and toss lightly. Add the eggs on top, sprinkle with black pepper and serve immediately.

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