Tuna Niçoise

Our Nutrition Editor Local Mum Angelika Cutuk-Short shares her healthy recipe for Tuna Niçoise

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Preparation and cooking: 30 min. Can be made for lunch or dinner Serves: 4 / 500 calories per serving


• 450g/1lb fresh tuna (4 tins) or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick

• 8 new potatoes, cooked and quartered lengthways

• 4 plum tomatoes, roughly chopped

• 240g/half a pound extra fine French beans, topped, cooked and drained

• 4 little gem lettuce hearts, quartered lengthways or other salad

• 1 red onion, finely sliced

• 4 eggs

• 6 anchovy fillets cut lengthways into thin strips (optional)

• 16 pitted black olives in brine or other

For the dressing:

• 3 tbsp aged red wine vinegar

• 2 tbsp freshly chopped parsley

• 2 tbsp freshly snipped chives if have it

• 2 garlic cloves, peeled and finely chopped

• 1 tsp salt and 1 tsp ground black pepper


-First, put potatoes in cold water and cook (20-25) min or so – I do this at the bottom of my steamer and 15 min in I put green beans in the tier on the top. Or boil green beans for 5 min separately (slightly cool before serving).

-Hard-boiled eggs (cover eggs in cold water not too big saucepan - once water boils cook eggs further 4-5 min to hard boil. Do this while potato are cooking.

-Make the dressing: add garlic, olive oil, red vinegar, parsley, chive and salt and pepper into a large mortar and mash with a pestle or food processor until dressing consistency is right. If cooking fresh tuna, cook until red in the middle (2 min each side) or add tined. -Wash and slice lettuce in big chunks. I also put 3-4 cherry tomatoes.

To serve, arrange all ingredients into a bowl pour dressing over and toss well. Enjoy x

Read Angelika’s Nutrition Mum blog here

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