Niçoise tuna with tender boiled eggs – The Irish Times
A niçoise salad might feel somewhat passé, but it’s time for a comeback
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Cooking tools:
- Kitchen scale
- Pot
- Stove
- Slotted spoon
- Colander
- Fork
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Serving platter
Ingredients
- 200g small, waxy purple and red potatoes
- 3 large free-range eggs
- 250g green beans, topped and tailed
- 2 baby gem lettuce heads, washed and leaves separated
- A good handful of watercress, washed
- 300g of line-caught tuna in olive oil
- 200g olives, pitted
- 8 radishes, halved
- 100g cherry tomatoes, halved
- 3tbs capers
- 3tbs extra virgin olive oil
- 1tbs white wine vinegar
- 1 heaped tsp Dijon mustard
- 1 garlic clove, finely grated
- Sea salt
- ground black pepper
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