This colourful nicoise salad bowl is a must-try. Made with fresh seared tuna, eggs, beans, tomatoes and served with a light anchovy dressing, it is simply delicious.
For the dressing
|½ tsp||Dijon mustard|
|1 pinch||Salt, and pepper|
|¼ cup||Olive oil|
|2 Tbsp||Lemon juice|
For the salad
|200 g||Tuna, fesh (Main)|
|200 g||Green beans, blanched|
|½ cup||Kalamata olives|
|3 cups||Mixed tomatoes, fresh|
|1 cup||Basil leaves|
- Firstly make the dressing. In a mortar and pestle or small bowl, mash together the garlic, anchovies, mustard and salt and pepper. Whisk in the olive oil and lemon juice.
- Heat a frying pan to a high heat. Rub a little oil on the tuna and sear for 30 seconds each side. Remove and cool.
- In a large bowl combine the beans, tomatoes, olives, eggs and basil. Slice the tuna thinly and add. Season with salt and freshly ground pepper.
- Dress the salad and serve with crusty bread.
For more of Angela's tomato recipes