Recipe

Tuna Nicoise

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Tuna Nicoise

Fresh salad coated in a mustard caper dressing with tomatoes, soft egg & tuna carpaccio.




Ingredients to serve 2

  • ½ x cucumber
  • ½ x lemon – zest & juice
  • 2 tbsp x sunflower seeds
  • 2 x eggs (from your pantry)
  • 125g x green beans – trim ends
  • ¼ x red onion – peel & dice very finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1½ tsp x Dijon mustard
  • 1½ tsp x white wine vinegar
  • 1 tbsp x capers – chop roughly
  • 1 head x lettuce – slice into strips (1cm)
  • 100g x cherry tomatoes – cut into quarters
  • 80g x tuna – tear into strips
  • 30g x black olives – drain
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x cucumber
  • 1 x lemon – zest & juice
  • 4 tbsp x sunflower seeds
  • 4 x eggs (from your pantry)
  • 250g x green beans – trim ends
  • ½ x red onion – peel & dice very finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 3 tsp x Dijon mustard
  • 3 tsp x white wine vinegar
  • 2 tbsp x capers – chop roughly
  • 2 heads x lettuce – slice into strips (1cm)
  • 200g x cherry tomatoes – cut into quarters
  • 160g x tuna – tear into strips
  • 60g x black olives – drain
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Cucumber: Cut the ends off the cucumber, then cut in half lengthways and use a teaspoon to scrape out the seeds. Then slice into rings (½ cm thick) and cut the rings into quarters.

Step 3

Lemon: Using the fine side of a box grate, grate the peel to create zest, then cut in half and juice.

Step 4

Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 5

Eggs: Place a pot on medium-high heat and add the boiling water with a little salt. Bring the water to a simmer (gentle boil), add the eggs and cook for 6½ minutes for a soft-boiled egg. Run under cold water, peel, cut into quarters and set aside. The white should be set, and the yolk (yellow) should be runny.

Step 6

Green beans: Boil the kettle. Place a pot on medium-high heat, add the green beans with enough boiling water to cover by 2cm, a pinch of salt and blanch for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 7

Mustard caper dressing: Mix together the red onion, garlic, Dijon mustard, white wine vinegar, capers, HALF the lemon juice and ALL the zest, then whisk in the olive oil (2 tbsp for 4; 1 tbsp for 2). Add some water (2 tbsp for 4; 1 tbsp for 2) to loosen.

Step 8

Serve by assembling the lettuce, cucumber, green beans, tomatoes, egg, toasted seeds and olives. Drizzle the REST of the lemon juice over the tuna with a good crack of black pepper and add to the salad. Drizzle over the dressing, then mix together to coat everything in dressing.