Egg-free tuna Nicoise salad
30 min
For those who enjoy a hearty salad, but have an egg allergy like myself, this is a great healthy meal for dinner with some nice warm bread.
1 person made this
Ingredients
Serves: 2
- 200g new potatoes
- 2 tuna steaks
- olive oil, for frying
- salt and pepper
- 150g green beans
- 1 head lettuce (of your choice)
- 200g cherry tomatoes, halved
- 1 tin anchovies
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon English mustard
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Boil new potatoes till fork-tender, about 10 minutes. Drain and let cool.
- Place the pan back on the heat and fill halfway with water. Bring to the boil, then add the green beans. Boil for 3 to 5 minutes, until tender but crisp. Drain immediately and immerse in a bath of ice water.
- Pan-fry tuna in frying pan with a bit of olive oil. Season well with salt and pepper. I like to cook my tuna all the way through, but cook it as you like it.
- Start assembling the salad: Lay lettuce leaves over a large serving plate. Scatter the tomatoes, green beans and potatoes around the edges. Place the tuna steaks and anchovies in the centre.
- Make the dressing by whisking together the olive oil, balsamic vinegar, salt, pepper, sugar and English mustard. Pour over salad, then serve!
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