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    Tuna niçoise

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    Tuna niçoise

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    3 medium essential Waitrose eggs
    2 tbsp extra virgin olive oil
    1 tbsp white wine vinegar
    1 tsp Dijon mustard
    1 small clove garlic, crushed
    25g pack fresh basil, leaves picked, stalks finely chopped
    300g mixed tomatoes, halved or quartered
    2 essential Waitrose Little Gem lettuces
    150g podded essential Waitrose Broad Beans
    150g kalamata or other black olives, pitted
    6 anchovy fillets in oil, drained
    200g can essential Waitrose Tuna Steak in Olive Oil


    1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.

    2. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.

    3. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.

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    Cook’s tip

    If using frozen broad beans, out of season, simply defrost by covering with just-boiled water for 1 minute. Drain and peel away the pale outer skins, so you have just the bright green inner beans.  


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