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Nicoise Salad

Tinned tuna is a tasty, nutritious food, rich in the omega-3 fats that are such good brain food for growing children. The best choices are those packed in a good oil (such as olive, canola or sunflower oil) or spring water.

Ingredients

Nicoise Salad
Nicoise Salad
3 eggs
125 ml (4 fl oz/½ cup) olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325 g (11½ oz) iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175 g (6 oz/1½ cups) baby green beans, trimmed and blanched
1 small red capsicum (pepper), deseeded and thinly sliced
1 celery stalk, cut into 5 cm (2 inch) strips
1 Lebanese (short) cucumber, deseeded, cut into 5 cm (2 inch) strips
375 g (13 oz) tinned tuna , drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped (optional) 

Method

  1. Put the eggs in a saucepan of cold water. Bring slowly to the boil, then reduce the heat and simmer for 10 minutes. Stir the water during the first few minutes to centre the yolk. Drain and cool under cold water, then peel and cut into quarters.
  2. Combine the oil, vinegar and garlic in a small bowl and mix well. Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl. Pour over the dressing and toss well to combine. Serve the salad topped with the egg quarters.

 

Main ingredient:
Eggs, Lettuce, Fish
Cuisine:
French
Course:
Side Dish, Lunchbox

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