Try our Fresh twist on a classic Tuna Nicoise, with delicious fresh avocado.
Serves 4-6 Prep Time 20 Minutes Cook Time 15 Minutes
Ingredients
425g tin Tuna chunks in spring water ( we love Sealord )
1 small bunch parsley, chopped (we love superb Herb)
1 handful salad leaves
100g green beans, blanched
150g potatoes, sliced and blanched (we love Wilcox Baby Perlas)
3 eggs, semi hard boiled, peeled and cut into quarters (we love Woodland)
100g pitted olives (we love Food Snob)
6 cherry tomatoes, cut in half (we love NZ Hothouse)
1 avocado, sliced
Salt and pepper to taste
Dressing:
2 tablespoons dijon mustard
50ml red wine vinegar
1 1/2 cup olive oil
5 egg yolks
Salt and pepper to taste
Method
Flake tuna chunks roughly. Mix chopped parsley, season with salt and pepper then set aside.
Arrange salad leaves, beans, potatoes, eggs, olives, tomatoes and avocado onto a plate, top with tuna and dressing.
Dressing
Place egg yolks, vinegar and mustard in a food processor and blend until combined. Run the processor on a slow speed and slowly stream in the olive oil until thick and creamy. Season to taste.
