Niçoise Salad

An iconic recipe for summer. It is filled with all the good things and frankly so much of it is hiding in your pantry.

Open some tins and jars of tuna, anchovies, olives and capers.

Boil and chop tomatoes, eggs, beans potatoes and drizzle with an easy vinaigrette, voila!

This recipe is for groups, it is gluten free, dairy free, pescatarian and at a push can be FODMAP. It covers off nearly every dietary of a big group.

It requires one big pot of boiling water and nice big dish to serve it on.

Ingredients

2x large tins of Serena Tuna in oil

2 Tbsp of black kalamata olives (from the jar)

2 Tbsp of capers (from the jar)

A good handful of asparagus, green and white string beans

10 small cocktail potatoes

3 eggs soft boiled

2 large tomatoes chopped

A handful of fresh parsley and dill finely chopped

2 Tbsp dried thyme

1/2 cup olive oil

1/4 cup red wine vinegar

Method
Bring a large pot of water to the boil salted generously

Boil the eggs for 5 mins and rinse under cold water immediately. Peel and set aside

Boil beans and asparagus for 3 minutes and quickly place into a bowl of ice and water

Boil potatoes for 15 minutes or until you can easily stick your knife through.

In a bowl add the red wine vinegar and slowly pour in the olive oil as you whisk bringing both together until they look fully emulsified

Open tins of tuna and drain the oil add to another bowl. Add the parsley, dill and dried thyme to tuna mixing together with salt and pepper

Pour half the dressing into tuna, mix together and set aside

Chop tomatoes and peeled eggs into quarters.

In a fry pan lightly fry the potatoes in olive oil to give a bit of crispness to them.

Assemble the tuna, tomatoes olives, capers, beans, asparagus, potatoes, eggs onto a big platter and drizzle over remaining olive oil.

You can add red onion and grated garlic to the dressing for something extra