Tuna Salad Nicoise with Kalamata Olives
Salad Nicoise originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Nicoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Gordon Ramsay said that "it must be the finest summer salad of all". Best of all our YPI recipe is ready in 15 minutes!
Number of servings
Ingredients
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150 Gram Green Beans
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2 Dutch Cream Potatoes
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1 Lebanese Cucumber
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150 Gram Cherry Tomatoes
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30 Gram Kalamata Olives (pitted)
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2 Free Range Eggs
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1⁄4 Cup Lemon Vinaigrette
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185 Gram Tuna in Oil
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Pot
1 Prepare Ingredients
Cut potatoes into bite sized pieces. Trim green beans. Cut cherry tomatoes in half and dice cucumber.
2 Cook Potatoes, Eggs & Beans
Add potatoes to a large pot of salted water. Boil potatoes for 10 minutes or until cooked through. Add the eggs to the boiling pan with the potatoes and cook for 7 minutes. Add green beans to the pot with the potatoes to cook for 5 minutes. Remove beans and eggs from the pot and cool in cold water. Drain potatoes and then toss in the lemon vinaigrette.
Tip! Alternatively, 3 separate pots can be used.
3 You Plate It!
Shell the egg and cut in half. Drain the tuna (reserving the oil to drizzle over the salad if desired). Arrange the green beans, potatoes, cucumber, tomatoes, olives, eggs and tuna on serving plates. Enjoy!
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