This post is brought to you by Woolworths
One of my all time favourite salads that I never get sick of is a good old tuna nicoise. It just has the perfect combination of ingredients and is a filling meal in itself. We love to make it on weekends and have it with a glass of wine and some crusty bread. Pretend we’re in Paris again where I first discovered tuna nicoise and also my love of creme brulee. In fact if I had to think of the perfect meal it might just involve this salad with some warm baguette followed by creme brulee…maybe a kir royale too.
Now this has a few more steps than just a ‘throw together a few salad ingredients’ kind of salad but trust me it’s worth it. I really love to have tuna in oil but if you’re sticking to tuna in springwater or brine then you’ll still love the salad. I’m just not a tuna in brine person.
Woolworths Select have just released a more sustainable type of tuna called pole and line tuna which avoids those big nets that catch up all of the other sea animals in them.
In fact Greenpeace wrote a great article here with all of the benefits of choosing pole and line tuna when we are buying our tuna at the supermarket. So it’s worth making the switch and especially for the environmentally conscious people out there.
Hope you enjoy this salad as much as we did……………for those of you with fussy eaters I grabbed some long parbake rolls from the bakery section at Woolies. Pop them in the oven until warm, slice down the middle and let the kids pick what they want in their rolls – mine liked lettuce, egg, potato and some beans and you’ve got a tuna nicoise roll and your kids are eating salad for dinner.
- iceberg lettuce
- tomatoes (I love roma or truss)
- 3 -4 eggs
- 6 - 10 baby potatoes
- ½ red onion
- handful of green beans with edges trimmed
- a few Tbs of pitted olives
- 425g can of Woolworths Select Tuna in Oil
- olive oil
- balsamic vinegar or your favourite
- salt and pepper
- Boil eggs and potatoes in separate saucepans on the stove. You want your potatoes to be firm enough to slice so don't over boil them as if you were going to mash them.
- As for the eggs I'm pregnant so it's hard boiled all the way but you could have them partly hard boiled if runny eggs aren't a problem.
- Slice the lettuce and place on a large plate or at the bottom of your salad bowl.
- When the eggs and potatoes are done slice thickly or quarter and set aside on a plate.
- Drain tuna can and place on the lettuce.
- top with tomato, eggs, potatoes, olives and top with onion rings (or diced onion).
- Now to make the dressing mix together in a jar or glass 2 Tbsps of mayo, 2 Tbsps of olive oil, 1Tbsp honey, 1 Tbsp mustard, salt and pepper to season and some vinegar. Shake or whisk well and season to taste.
- When you are ready to serve the salad then drizzle the dressing on top and enjoy.
- If you are making this salad ahead of time then make sure the eggs and potatoes are cold before adding them to the salad as it's not good for health and safety to add the hot ingredients to the cold and then leave or refrigerate. I assemble mine just before eating and love the hot eggs and potatoes on the cold salad.
- Enjoy.........we love this with crusty bread or in a pinch some garlic bread. It makes for a great family dinner and the kids eat what they like from it.