Fresh tuna and egg salad

A full-flavoured classic salad Niçoise that always delights.
 
nicoise salad

Recipe from: April 2008
Preparation time: 15 min
Cooking time: 7 min
 
 

Ingredients

 
  • 400
    g
    French-cut green beans, blanched
  • 450
    g
    firm tomatoes, thickly sliced
  • 6
    hard-boiled eggs, halved
  • 100
    g
    black olives
  • 185
    g
    tuna
  • 8
    baby potatoes, boiled in their jackets
  • 1
    onion, peeled and sliced
  • Herb vinaigrette dressing:
  • 125
    ml
    red wine vinegar
  • 3
    cloves garlic, crushed
  • 15
    ml
    Dijon mustard
  • 5
    ml
    sugar
  • 3
    sprigs fresh thyme, chopped
  • 1
    small bunch fresh parsley, chopped
  • 300
    ml
    olive oil
  • seasoning
Servings: Change Serving
 
 

Method

 
Arrange the salad ingredients on a platter.

Blend the dressing ingredients and drizzle over salad just before serving.
 

Read more on: fish/seafood  |  natures garden  |  recipe  |  summer
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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