2 x 145g cans Princes Tuna Chunks in Sunflower Oil, drained
500g small new potatoes, halved
150g fine green beans, trimmed
1 small red onion, sliced
2 tbsp lemon juice or white wine vinegar
4 tbsp olive oil
1 tsp Dijon mustard
12 cherry tomatoes, halved
Salt and freshly ground black pepper
½ Iceberg lettuce, chopped
12 black or green olives
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Tuna Nicoise Salad
15 minutes prep
20 minutes cooking
Create this classic recipe – it′s ideal for picnics and al-fresco eating.
Where can I buy Princes Tuna Chunks in Sunflower Oil?
Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. At the same time, hard-boil the eggs for 10-12 minutes and simmer the green beans for 3-4 minutes. Plunge the eggs into cold water to cool them quickly.
Meanwhile, put the red onion into a bowl and add the lemon juice or vinegar, then leave to marinate for 5-10 minutes.
Drain the potatoes and put them into a bowl. Add the onion with the lemon juice or vinegar, then mix in the olive oil and mustard. Add the cherry tomatoes, green beans and tuna chunks. Season and mix gently.
Put the lettuce into a large salad bowl and spoon the tuna mixture on top. Shell and quarter the eggs and arrange them on the salad. Serve, sprinkled with the olives, capers and chopped parsley.