Organic Salad Nicoise with Fish 4 Ever Tuna

Serves: 2

Time: 30 minutes

  • Prepare the eggs and potatoes ahead of the salad, making sure once each are cooked they are plunged into cold water to halt the cooking process. Seven to eight minutes for the eggs, around fifteen minutes for the potatoes.
  • Prepare the dressing by combining the ingredients and mixing well (we use an old jam jar so it can be shaken vigorously). You may need to add a splash of water if the dressing is too thick.
  • This should be a layered salad. Add the lettuce, red pepper, red onion, potatoes, drained tuna, cucumber, tomatoes. Make sure the dressing is mixed well then drizzle over the salad. Add the croutons last so they don't go soggy.
  • For a little extra depth of flavour, you can add some fresh herbs such as parsley and chives plus pitted black olives.


For the salad
  • 1/2 x head of lettuce
  • 2 x hard boiled eggs
  • 3 x boiled potatoes, cut into quarters
  • 1/2 x cucumber
  • 1/2 x red pepper, cubed
  • 2 x tomatoes
  • 1/2 x red onion, sliced
  • 1 slice bread made into croutons¬†
  • 1 x tin Fish 4 Ever tuna in spring water or brine, drained
For the dressing
  • 2 tsp x dijon mustard
  • Good glug of olive oil
  • Juice of one lemon
  • Splash of white wine vinegar
  • Salt and pepper to season

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