Tuna nicoiseJanuary 21, 2014
A light and healthy seafood recipe which will bring out your inner gourmet chef.
Ingredients for two people
|400 g||potatoes, halved|
|100 g||green beans, topped and tailed|
|2 tbs||olive oil|
|1 tsp||dijon mustard|
|60 g||mixed salad, washed|
|1 punnet||cherry tomatoes, halved|
|1/2 bunch||parsley, finely chopped|
If you have some spare eggs at home soft boil them for 6-7 minutes and then toss them through the nicoise at the last moment once you’re ready to serve.
For the salad
Halve the potatoes, and boil in salted water for 13-15 minutes. Add the green beans to the water and cook together for 2 minutes. The potatoes and beans should be just tender. Drain and run under cold water.
For the dressing
Whisk together the oil, lemon juice and mustard. Season with salt and pepper.
For the tuna
Season the tuna with salt and pepper and cook in a large pan over medium heat for 3 minutes on each side, or until cooked to your liking.
Divide the potato, beans, mixed salad, and tomatoes evenly between serving bowls. Top with the tuna and drizzle over the dressing. Garnish with the chopped parsley and serve.
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