67goingon50 first encountered this dish some years ago at a posh staff dining room in Canary Wharf. It was considered a bit iffy -- hot salad? -- but in fact it was absolutely delicious. The crusty, golden potatoes were the perfect backdrop for the tangy tuna, the salty olives and the gentle yieldingness of beautfully boiled eggs. And at a time when most non-meat dishes consisted of cheese or cheese, it was inspired.
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| Hot Salad Nicoise |
The amount of eggs and tuna can be increased or decreased without any damage to the final result.
Cost: £2.50
Feeds: 2-3
Ingred:
2 hard boiled eggs
6-8 med potatoes in 1/2"/1cm slices (about 1 1/2 mugs)
generous handful green beans
1 regular sized tin tuna in water, drained and in irregular sized chunks
100 gm M&S antipasti selection (artichoke hearts, olives, sub-blush tomatoes & capers) or a handful of olives and a handful of sun-blush tomatoes
1/2 recipe French vinaigrette
Method:
- Peel eggs; halve; cut each half into three wedges
- Cook potato slices in boiling salted water for 10 mins; remove and cool
- Add green beans; cook 3 mins, remove and cool
- Generously spray large frying pan with olive oil, add potatoes in one layer. You may need a 2nd pan
- Cook each side over med-high heat for 3-4 minutes or until golden and crusty
- Put all the potatoes in one pan; add green beans and tuna
- Stir well, trying not to break up potatoes
- Add antipasti/olives/sun-blush tomatoes and vinaigrette
- Cook a further minute or so or until warmed through.
Tip:
- Vegans can replace tuna with firm tofu
- When boiling eggs, the best way to avoid sulphur ring is to cover the eggs with water and bring them to a boil. Turn off the heat, cover the pan and leave 10 mins. Drain, run cold water over or place in ice until cool.
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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