Tuna Niçoise salad on a large platter surrounded by glasses of water, cutlery and a white box of Enriched Eggs

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 (per portion)

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

  1. Bring a pan of salted water to the boil and cook the for 10-15 minutes, until tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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