A fresh and simple classic recipe
About this Recipe
Named after the French city of Nice, this salad was traditionally served as starter, but is a satisfying and filling salad.
Step by Step Instructions
For the dressing:
- 1 tbsp Dijon mustard
- 30ml white wine vinegar
- 150ml olive oil
- 1 lemon, juice only
For the salad:
- 100g fine beans, lightly steamed
- 2 handfuls fresh baby spinach
- 100g new potatoes, cooked
- 12 cherry tomatoes, halved
- 2 fresh tuna steaks, (about 200g each)
- 1 tbsp olive oil
- 2 hard-boiled eggs. sliced
For the dressing, whisk together the mustard, vinegar, olive oil, lemon juice and season with pepper.
For the salad, put the dressing in a frying pan and warm over a low heat. Add the beans, spinach, potatoes and tomatoes and toss them in the warm dressing. Remove from the heat.
Brush the tuna steaks with olive oil and season with pepper. Heat a griddle pan over a high heat and cook the tuna steaks for about 1 minute on each side.
To serve, place the tuna steaks on top of the dressed vegetables and top with sliced egg.
Fresh tuna is a source of beneficial omega 3 fats, while canned tuna loses many of these essential fats and even more so when preserved in oil, rather than spring water. Large fatty fish are at greater risk of contamination with mercury and other pollutants, so enjoy fresh tuna on an occasional basis and avoid in pregnancy.
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