Salade Nicoise

Recipe Serves 4-6

Salade Nicoise

Ingredients

For the salad:

  • 2 yellow fin tuna steaks
  • 150g fine green beans, trimmed
  • 4 - 6 free-range eggs,
  • 150g cherry tomatoes, halved
  • 200g baby new potatoes
  • 2 little gem lettuce, roughly shredded
  • 100g pitted black olives, halved
  • salt and pepper to season

For the dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp of Mrs Bridges Onion Marmalade with Black Olives & Balsamic
  • 2 tbsp Balsamic vinegar
  • 1 tbsp lemon juice
  • 1 crushed garlic clove
  • 1-2 shallots, minced
  • salt and pepper to season

Follow The Recipe

Place the eggs in a large pan of water, bring up to the boil and then reduce to simmer for 7 minutes. Cool the eggs under running water and allow to cool completely before removing shell and cutting each in half, lengthways.

Whilst eggs are cooking, add the green beans to a pan of salted boiling water, bring back to the boil and then reduce to a simmer and cook for 6-8 minutes until just tender. Drain and place in ice water.

Season the tuna steaks all over with salt and pepper and cook for 2 minutes on each side on a grill pan, on a high heat. Set aside.

In a large bowl, combine the lettuce, green beans, cherry tomatoes and potatoes. Add the olives, then half the dressing, and toss to combine. Transfer the above to a serving platter, then arrange the hard-boiled eggs over top. Flake or slice the tuna and arrange this across the salad. Drizzle over the remaining dressing.