I haven’t had a tuna nicoise salad that I’ve thoroughly enjoyed in ages so I thought it might be time to take matters into my own hands.
I settled on torn romaine lettuce, topped with tomberries (the cutest, tiniest tomatoes ever – any small sweet tomato will do though) & red onion.
Then I boiled a few new potatoes, a big handful of green beans and a couple free range eggs. After rinsing it all in cold water, taking the shell off the eggs and quartering those, I put that all on top.
The tuna I cooked in a dry cast iron pan on medium-high heat – 1 minute on each side for rare to 2 and a half minutes on each side for well done.
Place that on top and cover in dressing made of 2 cloves fresh mashed garlic, 4 tablespoons lemon juice, 4 tablespoons fresh dill, 2 tablespoons extra virgin olive oil and a sprinkle of salt & pepper.
YUM!