With our beautiful weather at the moment it’s too hot for normal dinners. I’ve never been great for salads but I wanted to try something new and healthy that hopefully the whole family would like.
I turned to my old friend Google to search for tuna Niçoise and the top hit was BBC good food. I used their recipe but tweaked it to make it more child friendly and to suit my store cupboard contents and garden vegetables.
I dumbed it down for 21 month old – he got the boiled egg, potato, green beans and tuna and what didn’t end up on table and deck was lapped up. My 4 year old ate every morsel bar the lettuce, which is a good result for such a grown up dinner.
2 x 130g tins of tuna steak in oil
8 baby potatoes boiled and quartered
10 cherry tomatoes, halved
Lettuce – I used iceberg, butterhead and spinach leaves
115g French beans cooked- I used frozen green beans as had no fresh ones to hand
4 hard boiled eggs (6 mins boiling)
8 basil leaves, shredded
For the dressing or marinade:
7tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp freshly chopped parsley
2 tbsp freshly snipped chives
2 garlic cloves, peeled and finely chopped
1 tsp salt
1 tsp ground black pepper
To Make Dressing:
Whisk the oil, red wine vinegar, parley, chives, garlic, salt and pepper together, I put them all together in a clean jar, put the lid on and shook it to mix.
To Make Salad:
Put the lettuce leaves in a bowl and add the tomatoes, potatoes, tuna and beans. Drizzle over the dressing and then add the eggs, olives if using and shredded basil leaves.
Time saving tip: We eat dinner in the evening times and as we were heading out for the afternoon I boiled the potatoes and the eggs at lunchtime and left to cool. At dinner time everything was ready to just prepare the salad in ten minutes.
Update: Added to #FreeFromFridays linky on Free From Farmhouse 3rd July 2015