Nicoise Salad

13 Jul 2013

Keep all the elements of this salad separately so your guests can design their own

500g fresh tuna, sliced into 1cm pieces
250g green beans, stems chopped off
250g asparagus, skinned and bottoms chopped off
Black olives
1 cup cherry tomatoes, halved
1 cup baby potatoes, halved
2 eggs, hard-boiled and sliced

Mix together:
¼ cup good quality olive oil
½ cup lemon juice
2 tbsp light honey
1 tsp dried oregano
Pinch of salt

1. Sear the tuna in a hot pan and cook it to your liking.
2. Blanch the green beans and asparagus until tender but crisp, about 1 minute. Refresh in iced water. Serve all the ingredients alongside each other so people can create their own salads.

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