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Nicoise Salad with Shines Tuna
This classic French Salad makes for a delicious light lunch or a satisfying supper. Ideal for a work lunch box too – just bring the dressing in a separate container! Always a great excuse to use our Wexford potatoes, Grantstown tomatoes, Early Bird eggs our Second Nature Rapeseed oil. If you don’t feel like making your own dressing – have a look at our range of salad dressings!Print this Recipe Send to a friend Share
1 Head lettuce – we like Cos or butterhead. Buy yours locally or grow your own!
450g(1 lb.) Fresh Tuna or Shine's Albacore Tuna
225g (8 oz.) French Beans
450g (1 lb.) Baby new potatoes
12 Stoned Black Olives
1 small Tin Anchovies.
2 oz. White Wine Vinegar or Balsamic Vinegar
1 tsp French Mustard
1 Crushed Clove Garlic
Salt & Pepper
8 oz. Best Olive Oil or Rapeseed Oil
If using fresh tuna, cook first and leave aside. Wrap it tightly in tin foil and bring it to a rolling boil in a saucepan of water. Then take it off the heat and leave it to cool in the water.
If using Shine's Albacore Tuna, drain the tuna and set aside until you're assembling the salad.
Scrub the new potatoes and boil or steam them until tender. We look forward to the arrival of our Wexford new potatoes ever year and always use them for this salad!
Top and tail the beans and boil for about 2 minutes in lightly salted water until tender.
To hard boil the eggs, put them into cold water and bring to the boil. Boil for 5 minutes. When boiled, plunge the eggs into cold water and peel carefully.
While the hot ingredients are cooling down, make the vinaigrette by mixing the Vinegar, mustard, garlic, salt and pepper together. Whisk in the olive or rapeseed oil and leave the dressing to the side.
Drain and chop the anchovies and set aside.
Wash and dry the lettuce and break it up into bite sized pieces and place in the salad bowl.
Quarter the eggs and the potatoes and arrange them over the lettuce.
Halve the French Beans and layer over the eggs and potatoes.
Flake the cooled Tuna and scatter over the French beans.
Top the salad with Olives and anchovies.
Dress just before serving. Serve with crusty bread and enjoy!