Tuna Salad Nicoise with Fresh Mint & Coriander

Tuna Salad Nicoise with Fresh Mint & Coriander

Summer is coming to an end and if you are like me, then you get bummed out. Okay, so snowboard season is on its way, the fireplace going, extra time in bed but in terms of food, many of the amazing, fresh ingredients around during the summer disappear (or maybe as it gets cold, I get too lazy to collect them from the garden).

So here is a fantastic salad using herbs that can be easily bought in the supermarket that you can make all year around to bring back memories of summer – a Tuna Salad Nicoise with Fresh Mint & Coriander. For some purist, the salad needs black olives but I think that they overpower the fresh taste of the mint & coriander, which is what gives this salad its unique character.

Tuna Salad Nicoise with Fresh Mint & Coriander Ingredients

10 boiled and chilled new potatoes (crushed)
2 sticks of celery (medium chopped)
1/2 a red onion (finely chopped)
1 drained can of tuna steak in oil
100 grams of fine green beans
6 anchovies
3 eggs (soft boiled / slightly runny inside)

For the salad dressing

1/2 a squeezed lemon
1 tablespoon of sugar
2 tablespoons of mayonnaise
Splash of white wine vinegar

Ciabatta and pepper croutons

Ciabatta bread (cut into small cubes)
Fresh Black Pepper

Preparing the Tuna Salad Nicoise with Fresh Mint & Coriander

  1. Prepare the dressing in small bowl, whisk and leave in fridge
  2. Boil potatoes for roughly 20 minutes, crush & put in fridge to cool.
  3. Boil the fine beans for around 3 minutes till cooked but still crisp (cool immediately on icy water).
  4. Chop the onion, celery, anchovy, mint, coriander – place in mixing bowl.
  5. Boil, peel and slice the eggs into quarters before leaving to cool on side.
  6. Fry the ciabatta for 3 – 4 minutes in butter and 6 turns of fresh black pepper grinder till crispy on outside but chewy on inside.
  7. Add the chilled potatoes and fine green beans to the content of mixing bowl, add the dressing and gently toss the mixture.
  8. Arrange eggs and croutons on top of salad … serve!

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