Rustic Fresh Tuna Nicoise Salad

with Roasted Potatoes and Peppers

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Instructions

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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.

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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.

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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.

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4 Prep salad ingredients

Rinse and chop Romaine lettuce. Halve cherry tomatoes. Arrange onto a serving plate or individual plates.

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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.

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Focuse on textures: roast potatoes and peppers well, fry tuna to medium, try to keep the eggs soft boiled… Your salad will be amazing.

Loaded with fresh ingredients, flavours and textures!

Cooking Time: 30 min

Cals 892 · Prot 83.8 · Carbs 52 · Fat 41.5

Ingredients

Number of people

Roast

Small potatoes 300 Grams
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

For salad

Eggs 2 Pieces
Green beans 200 Grams
Romaine lettuce 300 Grams
Cherry tomatoes 200 Grams
Pitted kalamata olives 50 Grams
Anchovies 10 Grams

Tuna

Tuna steaks 500 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Dressing

Dijon mustard 5 Grams
White balsamic vinegar 30 ML
Olive oil 3 Tbsp
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Loaded with fresh ingredients, flavours and textures!

Cooking Time: 30 min

Cals 892 · Prot 83.8 · Carbs 52 · Fat 41.5

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Prep salad ingredients

Rinse and chop Romaine lettuce. Halve cherry tomatoes. Arrange onto a serving plate or individual plates.

photo

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.

Tips for fussy eaters

Serve the components separately and let them build their own salads.

Pro tip

Focuse on textures: roast potatoes and peppers well, fry tuna to medium, try to keep the eggs soft boiled… Your salad will be amazing.

Ingredients

Number of people

Roast

Small potatoes 300 Grams
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

For salad

Eggs 2 Pieces
Green beans 200 Grams
Romaine lettuce 300 Grams
Cherry tomatoes 200 Grams
Pitted kalamata olives 50 Grams
Anchovies 10 Grams

Tuna

Tuna steaks 500 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Dressing

Dijon mustard 5 Grams
White balsamic vinegar 30 ML
Olive oil 3 Tbsp
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
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