Recipe for Seafood Salad
Tuna Nicoise
Here is a recipe for seafood salad. Tuna Nicoise which has many variations, but this is the one I like best.
I like to serve it with either crusty bread to mop up the vinaigrette dressing or new potatoes.
Tuna Nicoise
Dressing
small clove garlic, peeled and crushed
1/2 tspn salt - the garlic and salt could be 1tspn garlic salt
few twists of black pepper
1/4 tspn sugar
1/2 tspn french mustard - or dijon
1 tspn lemon juice
1 tbspn white wine vinegar
3 tbspns olive oil
Salad
1lb (450g) French Beans (whole beans)topped and tailed
1 crispy lettuce - iceberg or similar
1 7oz (200g) can tuna fish, drained and flaked
6 hard boiled eggs - quartered
6 tomatoes - quartered
Garnish
1 2oz (50g) can anchovy fillets - drained
2oz (50g) black olives - stoned and halved
Cook the beans in boiling water until just tender - about 5 minutes - drain and refresh in cold water.
Take the dressing ingredients and mix together - I put it all in a jar with a lid and shake it to mix - be careful when you take the top off as it can sometimes froth over! Set to one side for the flavours to amalgamate whilst you assemble the salad.
Line a large bowl with lettuce leaves. Pile the tuna into the centre and arrange the beans around it.
Alternate egg and tomato quarters in a ring around the edge.
Criss cross anchovies over the tuna and arrange the olives in the grid.
Give the dressing a final shake and then pour over the salad evenly.
Serve straight away.
This recipe for seafood salad makes a delightful starter for 6 people or a light lunch for four - crusty bread or new potatoes will make it a meal.
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