Classic Tuna Nicoise
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 28 ozs french Beans
- 2 sprigs summer savory
- 6 Tomatoes
- 2 onions
- 1 ball Mozzarella
- 1 ½ red peppers
- 4 eggs (hard-boiled)
- 2 tins Tuna (natural)
- 8 Anchovy fillet (in oil)
- 8 black Olives (stoned)
- For the dressing
- 1 tsp summer savory
- 1 Tbsp Mustard (medium hot)
- 3 Tbsps white wine vinegar
- 3 Tbsps olive oil
- salt
- peppers
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Paper towel, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Toaster, 1 Sieve, 1 mittelgroße Bowl, 1 Teaspoon, 1 Kitchen twine, 1 Storage container (ca. 1 l Inhalt) oder Alufolie, 1 Kitchen shears
Preparation steps
1.
Top and tail the beans and cook with the savory in plenty of boiling, salted water for about 8 minutes. Drain and refresh in ice-cold water. Peel and finely dice the onions and scald with boiling water. Mix 3/4 of the onions with the beans and put into bowls. Wash the tomatoes and cut into wedges. Wash and core the red pepper and cut into strips. Shell the eggs and cut into wedges. Drain and slice the mozzarella. Drain and flake the tuna and mix with the rest of the onion. Drain the anchovy fillets. Arrange attractively on the bean salad (tuna and anchovies in the middle and the tomatoes, eggs, mozzarella and pepper around the outside). Mix all the dressing ingredients well, add 2-4 tbsp water and sprinkle over the salad. Garnish with olives and serve with white bread.
