Tinned Tuna Nicoise Salad Recipe
Whether it's a Monday, following a weekend of errands, or it's just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…“This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe.
Equipment
- 1 Pot
- 1 Salad Bowl
Ingredients
- 3 Tbsp Herb thickener
Tuna Mix
- 2 185g tins tuna in oil, drained
- 3 Tbsp Flat-leaf parsley, chopped
- 3-4 Tbsp Gherkins pickled with dill, chopped
- 2 Tbsp Red onion, finely chopped
- 2 tsp 2 tsp Baby capers, chopped
- 3 Tbsp Dill, chopped
- 1 Tbsp Olive oil
- 1 Tbsp Lemon juice
- Sea salt and freshly ground black pepper
Salad
- 8 Baby potatoes, boiled in very salty water until tender, then sliced
- 250 grams Green beans, tails trimmed, blanched
- 4 Whole Tomatoes, sliced
- 4 Boiled eggs, peeled and halved lengthways
- 2 Baby cos lettuces, trimmed, washed and quartered
Instructions
- Boil your eggs and potatoes. 7-minute eggs work well at sea level; add a minute or 2 if you’re on the Highveld (seriously, altitude impacts your boiled eggs). Drain, cool and peel eggs; slice eggs and potatoes.
- For the tuna mix, combine all the ingredients in a bowl.
- Same for the salad ingredients.
- Divide the salad and tuna mix among four bowls and drizzle with the herb thickener.