Super Niçoise salad
Level up your salad game with our flavour and nutrient-packed Niçoise. The jammy, nutritious yolks of our tasty Enriched eggs, with soft, seared tuna, salty capers and crunchy veg is just what the doctor ordered!
37 minutes
Serves 4
Nutritional Information
| Calories | 447 |
| Protein | 37g |
| Fat | 23g |
| of which saturates | 4.1g |
| Carbohydrates | 21.7g |
| of which sugars | 7g |
Ingredients
- 400g Jersey Royal potatoes or seasonal new potatoes
- 2 teaspoons Dijon mustard
- 2 lemons, juice only
- 4 tablespoons extra virgin olive oil
- 8 black olives, pitted and roughly chopped
- 1 tablespoon baby capers, drained
- 2 (200g each) yellowfin tuna steaks
- 1 bunch asparagus, woody ends removed
- 4 Enriched eggs
- 500g mixed tomatoes, roughly chopped
- ½ bunch of tarragon, leaves picked
Method
- Bring a pan of salted water to the boil and cook the for 10-15 minutes, until tender.
- Meanwhile, to make the dressing, spoon the mustard into a mixing bowl and slowly drizzle in 4 tablespoons extra virgin olive oil, whisking continuously. Squeeze in some lemon juice to taste, then stir in the olives and capers.
- Place a frying pan on a high heat and rub the tuna with olive oil. Sear the tuna on all sides for 2-3 minutes, until golden on the outside but still blushing pink inside, then remove to a plate to rest.
- In another saucepan of boiling water, cook the asparagus for 2 minutes, until just cooked and tender. Remove with a slotted spoon and run under cold water.
- Boil the eggs in the same pan as the asparagus for 7 minutes, until jammy and soft. Run under cold water and peel, then cut in half.
- Thinly slice the tuna, then arrange onto plate along with the tomatoes, potatoes, asparagus, and halved eggs. Drizzle over the dressing and scatter over the tarragon.
