Tuna Niçoise salad

Tuna Niçoise salad, this is a gluten-free recipe. Look out for Shines of Killybegs Irish-caught tuna, which is sold in jars, packed in olive oil. It is now readily available in most supermarkets and is all albacore tuna, which is one of the smaller spices of tuna, reaching sizes somewhere between skipjack and yellowfin, which tend to arrive off the Irish coast in the late summer. Albacore tuna is one of the most sought-after fish around the world, so it’s brilliant to see it under an Irish brand.
Tuna Niçoise salad
serves 4


12 baby salad potatoes
4 eggs, at room temperature
200g extra-fine French beans, trimmed
4 Little Gem lettuce hearts, quartered lengthways and separated into leaves
4 ripe plum tomatoes, roughly chopped
6 anchovy fillets, drained and cut lengthways into thin strips (optional)
250g Shine’s Irish-caught tuna in olive oil, drained
100g pitted black Kalamata olives
8 fresh basil leaves, torn
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon maple syrup
Sea salt and freshly ground black pepper


Place the potatoes in a pan of boiling salted water, cover and simmer for 15–18 minutes, until just tender. Drain and leave to cool completely, then cut lengthways into quarters.
Place the eggs in a small pan and just cover with boiling water, then cook for 6 minutes. Drain and rinse under cold running water, then remove the shells and cut each egg in quarters.
Plunge the French beans in a pan of boiling salted water and blanch for a minute or so, then drain and refresh under cold running water.
Arrange the lettuce leaves on plates or one large platter and add the potatoes, French beans, tomatoes and anchovies, if using. Scatter over the tuna, then add the quartered eggs, olives and torn basil.
To make the dressing, whisk together the extra virgin olive oil, lemon juice, mustard and maple syrup in a small bowl and season with a pinch of salt and plenty of pepper or shake together in a screw-topped jar. Drizzle over the salad to serve.

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