Raspberry and Tuna Niçoise Salad

I have always been a fan of simply things in life. The morning sunrise. A hot shower. I crisp apple. However, sometimes it good to mix things up. I have taken the traditional French Nicoise salad and turned it on its head.

Serves 2


100g tuna fillet
1 tsp olive oil
1 large handful mixed leaves, washed and drained
5 cherry tomatoes, quartered
40g cucumber, finely chopped
3 anchovies
1 boiled egg

For the dressing:

4 anchovies
1/2 lemon
1 tsp olive oil
10ml apple cider vinegar


Turn the oven on to 160 degrees. Wrap the tuna steak in tin foil with 1 slice of lemon, black pepper and olive oil. Let this cook for 12-15 minutes dependent on how you like your tuna cooked. Meanwhile boil 1 egg for 7 minutes.

Wash you salad leaves and drain. Finely chop the spring onion, cherry tomatoes and cucumber. Mix all your salad ingredients together in a bowl.

For the dressing, blend all the ingredients together in a nutribullet. Either pour over salad and mix through again or serve alongside.

Go back to your boiling pan and drain the water away. Leave the egg to cool before peeling or rinse under cold water and then peel. Slice the boiled egg into quarters or eighths.

Finally remove the tuna from the oven and remove the tin foil.

Serve the tuna and boileed egg on top of the salad. For garnish add extra lemon juice, black pepper and a sprinkling of pomegranate seeds.



No Comments

Post a Comment