Nicoise style salad with caper dressing

Delicious Nicoise style salad with caper dressing Recipe

Keep everyone happy with two tuna meals designed to please both kids and adults!
Nicoise style salad with caper dressing
Prep Time : 0:50 | Cook Time : 0:25 | Total Time : 1:15 | Serving : 2 person.


  • 10 chat potatoes

  • 175g baby green beans, trimmed

  • 2 x 185g cans tuna in oil, drained, flaked

  • 3 green onions, thinly sliced

  • 2 tablespoons plain flour

  • 1/4 cup olive oil

  • 3 medium tomatoes

  • 2 Lebanese cucumbers, diced

  • 8 butter lettuce leaves

  • 1/3 cup kalamata olives

  • 2 hard-boiled eggs, halved

  • 1 1/2 tablespoons baby capers, rinsed

  • 1/3 cup flat-leaf parsley leaves, chopped

  • 2 tablespoons lemon juice


  • Step 1

    Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 minutes or until tender. Using a slotted spoon, transfer to a colander. Refresh under cold water. Drain. Transfer to a bowl. Add beans to boiling water. Cook for 2 minutes. Drain. Refresh under cold water. Drain.

  • Step 2

    Cut remaining potatoes into quarters. Cut remaining tomatoes into wedges. Roughly tear remaining lettuce. Place potato, tomato, lettuce, olives and remaining cucumber, tuna and onion in a bowl. Toss gently to combine. Divide between plates. Top with egg. Heat remaining oil in a frying pan over medium heat. Add capers, parsley and lemon juice. Season with salt and pepper. Drizzle over salad. Serve.

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