Salade Nicoise

Recipe Serves: 4-6

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

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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.

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