Tuna ‘Niçoise’ Salad with Butter Beans
If you’re anything like me, you love the concept of a niçoise salad but sometimes the potatoes can feel a little heavy. This is where the trusty butter bean comes in. They’re substantial enough to hold their own in the salad and are higher in protein and fibre than white potatoes. This recipe also uses rocket leaves instead of lettuce for the bitter qualities. It’s all about changing things up sometimes for the variety of nutrients!
Servings: 4 Time: 20 minutes
Ingredients
100g rocket leaves
1 can or jar butter beans, drained and rinsed
4 heritage tomatoes, cut into wedges
120g green beans, blanched for 3 minutes
500g pitted black olives, halved
2 tbsp capers, rinsed
½ cucumber, cut into chunks
4 eggs, hard boiled
300g canned tuna in olive oil (good quality eg Ortiz) drained and torn into large chunks
Dressing:
4 tbsp extra virgin olive oil
1 lemon, juice
½ tbsp red wine vinegar
1 tsp wholegrain mustard
1 garlic clove , minced/grated
pinch salt
pinch black pepper
Method
- Whisk all of the dressing ingredients together and set aside
- In a large mixing bowl, add all the salad ingredients other than the eggs
- Pour over half the dressing and and stir well trying to keep the tune in large chunks
- Divide between 4 salad bowls, top each with an egg, cut into quarters
- Drizzle over the remaining dressing
- Taste for salt and pepper and serve.
