Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Rosemary Shrager

Tuna and Prawn Salad Nicoise


Serves 4

Ingredients

  • 8 quails eggs, soft boiled
  • 75 g. fine beans, trimmed
  • 8 cherry tomatoes, halved
  • 200 g. fresh tuna
  • 8 tiger prawns
  • 8 baby new potatoes
  • basil oil, vinegar
  • 4 tablespoons tapenade

For the tapenade:

  • ½ clove garlic, crushed
  • 20 g. anchovies in olive oil
  • 20 g. capers
  • 75 g. black olives, stoned

For the croutons:

  • 4 slices french loaf
  • cayenne
  • 1 tablespoon basil infused olive oil
  • herbes de Provence
  • olive oil

For the garnish:

  • basil leaves
  • Rocket Salad
  • Balsamic vinegar

Method

  1. Preheat oven to 180C.
  2. Trim and cook the beans, drain and refresh. Boil the potatoes. Cook the tuna on each side for 2 minutes per side in a grill pan, then cut into thin vertical slices. Fry the prawns till they change colour and are no longer opaque.
  3. Make the tapenade. Drain the anchovies (reserving the oil), and process with the olives, garlic and capers then add the oil very slowly with the machine running. Add a pinch of cayenne.
  4. Brush both sides of the bread with oil, place on a baking sheet and sprinkle with herbs. Bake for 6-7 minutes.
  5. Arrange a pile of rocket and beans on each plate with 1 tomato, halved, 1 crouton spread with tapenade, 2 shelled eggs, 1 potato, 1 prawn and a quarter of the tuna. Drizzle with the basil oil and a little vinegar. Garnish with basil leaves.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
Kickstart for a Better YOU

Kickstart for a Better YOU

Healthy recipes and tips. More

Brought to you by

Video More Videos


Browse Recipes By...