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SALAD NICOISE WITH FRESH TUNA
Salad Nicoise with fresh tuna
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Serves: 4 to 6
Allergens: Wheat free
Dietary considerations: Health conscious / Pescatarian / Dairy free / Heart friendly
Category: Easy / Quick
Prep time: 15 minutes
Ingredients:
400 g fresh yellow-fin tuna, seared and seasoned
400 g Mediterranean baby potatoes, boiled, skins on
400 g canned red beans, drained and rinsed with water
100 g French beans, blanched
1 small red onion, sliced
1 handful of olives
4 marinated artichoke hearts, quartered
200 g mini Rosa tomatoes
8 Quail eggs, boiled and sliced in half
6 fillets anchovy
olive oil
45 ml red-wine vinegar
Maldon sea salt
freshly ground black pepper
30 g fresh basil, kept in a container
Cooking instructions:

Slice the tuna into strips and cut the potatoes in half.

Using a large plastic container with a lid, layer the tuna, potatoes, beans, onion, olives, artichokes, tomatoes, eggs and anchovy.

Drizzle with a little olive oil and vinegar. Season to taste.

Seal and refrigerate overnight. 

Dish into bowls and top with fresh basil leaves. Pour over any remaining sauce as a dressing. Serve immediately.



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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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