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Tuna Fillet Nicoise Salad

A summery classic that really doesn't need too much messing about with. Good quality fish, eggs and veg come together to make a salad that feels light but is protein-packed. Try to use a light touch when adding the dressing – you don't want to drown the individual flavours of the ingredients. Using the oil from the fish avoids waste and ensures you have a really fishy flavour running through the whole salad. If you prefer the fruitier flavour of olive oil, go ahead and use that instead.

  • Prepare: 1 Minute
  • Cook: 1 Minute
  • Serves 2
Ingredients & instructions

120g Can of Tuna Fillets, oil reserved

2 Eggs, Boiled until just set, quartered

250g New Potatoes, boiled and sliced

2 Small Baby Gem Lettuces

1 Small Shallot, finely diced

8 Sunblush tomatoes, drained of oil and roughly chopped

A Handful of Green Beans, topped, tailed and blanched

1 Tbsp Black Olives without stones

1 tbsp Red Wine Vinegar

½ tsp Dijon Mustard

Juice of Half a Lemon

Salt and Pepper

  1. For the dressing, you'll need about 2 tablespoons of oil. If you don't get enough from the can of fish, you can add an extra splash of olive or rapeseed oil. Shake the oil together with the vinegar, mustard, shallot and a pinch of salt and pepper in a jar until well combined.
  2. Roughly tear up the lettuces into individual leaves, discarding any really chunky bits of the core. Arrange in two shallow bowls and toss the beans, potatoes, eggs, tomatoes and olives over the top. Break the tuna fillet into chunks and add to the bowls.
  3. Drizzle each salad with dressing to taste and then spritz with a splash of lemon juice. Serve with warm ciabatta to mop up the dressing.

FREQUENTLY ASKED FISH PIE QUESTIONS:

  • Tuna nicoise salad is named after a city in France, Nice. A tuna nicoise salad is made with tomatoes, olives, lettuce, anchovies, tuna and egg, and was traditionally served as an appetizer but we think this French classic is so full of flavour and texture that it makes the perfect lunchtime dish to share with friends and family.

  • Canned tuna is a great source of high-quality protein and omega-3 fatty acids that is very low in fat.

  • Canned tuna is a store cupboard essential due to its versatility. You can’t beat a loaded jacket potato with tuna mayo or doorstop sandwiches. Tuna is also a great addition to a pasta bake or salad.

  • At Coombe Farm Organic we are delighted to work with Pesasur, a world-renowned, quality fish company. We are proud to be the exclusive stockist of this product in the UK. When selecting tinned fish for our range, it wasn’t just the taste of the fish that won us over. It was their ethical approach to fishing, adhering to the strictest sustainable standards. Pesasur is in Andalusia, a fishing town on the border between Spain and Portugal, and the company still prepares and cans fish according to recipes and processes that go back several generations. Their tuna, sardines and mackerel have all been granted Protected Designation of Origin status, as the species of fish are native to Andalusia.

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