Tuna salad (almost Nicoise)
2 persons – 20 minutes
Ingredients requiring cooking:
2 or 3 eggs, to be hard-boiled 10 minutes, shelled and cut in half.
2 potatoes, to be boiled 10 minutes and cut in dice
12 broad beans, cooked for 5 minutes.
Ingredients for the vinaigrette:
2 tablespoons olive oil (taken from the tin of tuna if possible)
1 tablespoon freshly squeezed lime juice
½ teaspoon caster sugar
1 teaspoon French mustard (moutarde de Dijon)
Ingredients for the salad:
6 cherry tomatoes
½ a red sweet pepper, deseeded and chopped
2 spring onions, chopped
2 anchovies, chopped
1 tin of tuna in olive oil, drained and flaked into pieces
1 tablespoon capers
6 black olives, destoned
Salad leaves
Preparation:
In a large bowl stir the oil and vinegar together to create a vinaigrette.
Stir in the sugar and mustard.
Add the potatoes and beans and all salad ingredients.
Serve on individual plates with the eggs alongside.
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