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    Nicoise salad 2010

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    Nicoise salad 2010

    This classic dish uses a premium jar of tuna, but if you want to go all out, try it with griddled fresh tuna steaks instead.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 225g Waitrose albacore tuna in extra virgin olive oil, drained and flaked
    • 2 essential Waitrose little gem lettuces
    • 2 medium tomatoes, sliced
    • 6 Waitrose pitted black olives in brine
    • 4 Cooks’ Ingredients anchovy fillets in olive oil
    • 2 tsp red wine vinegar
    • ½ tsp dijon mustard
    • 1 small garlic clove, crushed
    • 2 tbsp olive oil
    • 2 eggs
    • 150g new potatoes, halved
    • 100g essential Waitrose fine green beans, topped and halved


    1. For the dressing, whisk together the vinegar, mustard, garlic and oil; season and set aside.
    2. Lower the eggs into a pan of cold water and bring to a simmer. Cook for 6 minutes, then cool under cold running water; peel and halve. Set aside.
    3. Cook the potatoes in boiling water for 5 minutes, then add the beans and cook for a further 4 minutes until they are tender; drain.
    4. Put the lettuce leaves on a plate and pile on the cooked vegetables. Top with the tomatoes, olives, tuna chunks, halved eggs and fi nish with the anchovies. Drizzle the dressing evenly over the salad and serve.

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    Cook's tips

    For a ready made alternative try the Waitrose tuna nicoise salad with green beans and kalamata olives. Serves 1


    Average user rating

    4 stars