Mary Berry Tuna salade niçoise
This makes an excellent centerpiece for a picnic meal, but it's also a delightful side dish, especially if you need to serve a larger group. Consider pairing it with some French bread for a satisfying meal.
Ingredients
- 3 1/2 oz 100g green beans, trimmed
- salt and freshly ground black pepper
- 6 eggs
- 3 small Baby Gem lettuces
- 6 tomatoes quartered
- 8 ounces 225g baby new potatoes, cooked and halved lengthwise
- 14 ounces 2 x 7 ounce cans tuna in oil, drained
- 12 canned anchovy fillets drained
- 3 1/2 ounces 100g pitted black olives, halved lengthwise
- 1 red onion finely sliced
For the dressing
- 1/4 cup olive oil
- 2 tablespoons grainy mustard
- 2 tablespoons white wine vinegar
- 2 teaspoon sugar
- juice of 1 lemon
Instructions
- Boil the green beans. Boil the beans in salted water for approximately 4 minutes or until they are tender but still slightly crisp. Drain the beans, then rinse them in cold water, and set them aside.
- Prepare the boiled eggs. Place the eggs in a saucepan, cover them with water, and bring it to a boil. Allow the eggs to boil for 5 minutes, then drain them and cover them once more with cold water. Peel the eggs, slice each one into quarters, and set them aside.
- Assemble on a plate. Divide each lettuce head into six wedges. Arrange them in a serving bowl along with the beans, tomatoes, potatoes, tuna, anchovies, olives, and onion. Gently mix all these ingredients together, and season the salad with salt and freshly ground black pepper.
- Prepare the dressing. In a separate bowl, combine the components for the dressing. Pour the dressing over the salad, and toss it gently to coat all the ingredients.
- Place eggs & serve. Finally, scatter the sliced eggs over the salad, and it's ready to be served.
Notes
Prepare Ahead: You can prepare the salad up to the end of step 3 up to 6 hours in advance. However, it's best to dress it just before serving. Please note that this salad is not suitable for freezing.