Our classic French Tuna Niçoise salad recipe is packed with flavour, taste and texture. Topped off with Sunday’s left over roast potatoes… what’s not to love?
- 4-6 medium boiled eggs
- 2 x 400g tins of tuna chunks in sunflower oil (drained and set aside)
- 1 pack of green beans
- 1 pack of sugar snap peas
- 1 large red onion (thinly sliced)
- 100g black olives
- Juice of 1 lemon
- 2 tbsp red wine vinegar
- 1 tbsp sunflower oil (use oil drained from tuna)
- 2 large potatoes (unpeeled)
- 1 tsp cajun spices
- 1 tbsp olive oil
- 1 tsp smoked rock salt
- 1 sprig rosemary
- 1 garlic clove
- 1 bag of mixed salad leaves
- Smoked rock salt & pepper to season
- 1 tbsp olive oil for drizzling
1Hard boil the eggs in salted water for 5-8 minutes. Allow to cool then shell and cut in half.
2Pre-heat the oven to 220º/200º fan.
3Cut the potatoes into wedges place in a bowl. Add the cajun spices, garlic, rock salt, rosemary and olive oil. Mix together to coat the wedges and place onto a baking sheet. Place in the oven and roast for approximately 20-30 minutes.
4Top and tail the beans and cook until ‘al dente’ along with the sugar snap peas. Drain and set aside.
5Peel and cut the onion in half then thinly slice.
For the vinaigrette dressing
1Pour the red wine vinegar and olive oil into the blending jug with the olives, lemon juice and salt & pepper.
For assembling the salad
1Using a large serving dish, add the salad leaves, rocket leaves with the beans, sugar snap peas and sliced onions. Pour in half the vinegarette dressing and toss together.
2Add the potato wedges and tuna chunks along with the boiled eggs and carefully mix in.
3Pour over the remaining vinegarette and a pinch of smoked rock salt. Drizzle with extra olive oil if desired.
4Serve with Tear & Share Focaccia.
- Rock the boat a little and try this salad with fresh or tinned salmon instead of tuna.
- Treat yourself to Clarence court eggs, the taste and vibrancy of the yolks are truly delicious.
- For fresh tuna, brush the steaks with a little olive oil, season and fry in a hot pan for 2-3 minutes each side and place on top of the salad just before serving.
- For a veggie option – fry mushrooms golden brown, dip into breadcrumbs and bake in the oven with a little olive oil until crispy. Thickly chopped courgette works just as well.
- This is a great Monday lunch dish to use up any leftover sunday roasties.