Rustic Fresh Tuna Nicoise Salad
with Roasted Potatoes and Peppers
Loaded with fresh ingredients, flavours and textures!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Gourmet
Family Friendly
30 min
Loaded with fresh ingredients, flavours and textures!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Gourmet
Family Friendly
Ingredients
Dressing
Honey
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
Preheat the oven to 225°C. Wash potatoes carefully with a brush (don't peel) and cut to quarters. Cut bell peppers to chunks. Coat well with olive oil in a bowl. Pour on an oven tin lined with baking paper. Roast for 25 minutes or until the potatoes are cooked through. Season with salt and black pepper.
2 Boil eggs and beans
Rinse green beans and discard stems. Bring two pots of water to a boil. Boil eggs in one for 6–7 minutes, then submerge into cold water to cool. Add a bit of salt into the other pot and boil green beans for 4 minutes until crisp-tender. Submerge into cold water to cool.
3 Mix dressing
In a small bowl, combine Dijon mustard, white balsamic vinegar, olive oil, honey, salt and black pepper. Whisk well until smooth. Adjust the seasoning.
4 Prep salad ingredients
Rinse and chop Romaine lettuce. Halve cherry tomatoes. Arrange onto a serving plate or individual plates.
5 Fry tuna and assemble
Heat oil in a pan and fry tuna steaks for about 1,5 minutes per side. Season with salt and pepper. Let rest on a plate or chopping board for a couple of minutes before slicing. Peel and halve eggs. Drain green beans and cut to sticks. Take the roasted potatoes and bell peppers from the oven. Layer all the ingredients to rustic salads, adding also olives and anchovies. Drizzle with the dressing and serve.
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