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Nicoise-style salad with caper dressing

  • 0:50 Prep
  • 0:25 Cook
  • 2 Servings


  • 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


  • 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.
  • 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.

Source: taste.com.au


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