lunch
Tuna Niçoise Salad
Info
A classic French Niçoise salad made effortless with our vibrant lemon, shallot & herb paste. Bursting with fresh flavours, it's the perfect year-round lunch.Ingredients
Method
Ingredients
- 320g baby potatoes, halved or quartered if large
- 100g green beans, trimmed
- 2 large tomatoes, sliced into 8 wedges
- ½ Romaine lettuce, sliced into bite-size pieces
- 3 hard-boiled eggs, peeled and quartered
- 100g pitted black olives
- 224g drained tinned tuna in oil
Lemon Nicoise Dressing
- 2 tbsp Bart lemon, shallot, and herb paste
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
Method
1. Boil the potatoes until fork-tender, about 12-14 minutes. Drain and set aside to cool to room temperature.
2. Meanwhile, bring a pot of water to a boil. Add the green beans and blanch for 3 minutes, then drain and let cool.
3. In a small bowl, whisk together the dressing ingredients until well combined.
4. Arrange the lettuce on a large serving plate. Scatter over the potatoes, green beans, and remaining ingredients, finishing with the eggs, olives, and tuna. Drizzle with the lemon dressing and serve immediately.
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