Salade Nicoise - Live Life Cook

Ingredients

• Cos lettuce
• 300g green beans
• 150g fresh tuna diced into 1.5cm cubes
• 10 - 12 ripe cherry tomatoes (red and yellow)
• 2 - 3 freshly cooked kipfler potatoes
• Handful of black olives
• 6 anchovy fillets
• 1/2 tsp salted capers
• 2 hard boiled eggs
• Chopped parsely, to finish
• Vinaigrette dressing - Sherry vinegar, salt, pepper, Dijon mustard, olive oil and lemon juice
   

Method

Top and tail the beans, cook in lots of boiling salted wanter until barely crisp. Drain, leave to cool a little, and then dress with a little olive oil.

Hard boil the eggs. Shell immediately to avoid a grey ring.

In a hot pan, add 1 tsp olive oil. Add tuna and cook for 3 - 4 minutes until all sides are golden seared. Ensure to keep the tuna rare.

In a salad bowl, add lettuce leaves, then the beans and tuna. Garnish with cherry tomato wedges and hard-boiled eggs. Scatter over the olives, anchovy fillets, capers and chopped parsley.

Blend the vinaigrette dressing well and pour over salad. Toss at the table before serving.

Optional: Serve with finely sliced radish.

Recipe from the experts

Nutrition by Julie Dundon, AdvAPD Dietitian

NPA is a company of nutritionists and dietitians that give people the knowledge they need to make better food choices. For over 25 years the company has advised partners in the aged care and retirement industries throughout Australia by setting and auditing standards, as well as providing education to a range of different audiences.

Recipe by John Casey, Professional Chef

John is a professional chef with over 30 years experience in highly awarded restaurant kitchens all around the world. His most recent experience in the retirement and aged care industry has allowed John to take his food preparation knowledge and apply it to improving the health of older Australians through improved food quality and age-appropriate nutrition.

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