Eggplant Tapenade Tuna Nicoise Salad
Course
Salad
Servings
Prep Time
2
people
20
minutes
Cook Time
20
minutes
Servings
Prep Time
2
people
20
minutes
Cook Time
20
minutes
Ingredients
200
g
baby chat potatoes
1
bunch
asparagus
2
tbs
roasted eggplant tapenade
100
g
green beans
trimmed
60
g
mesculin / lettuce mix
190
g
tinned tuna in springwater
drained & flaked
1
corn cob
Instructions
Chargrill corn in a pan until golden brown. Remove kernels and set aside.
Steam chat potatoes for 8 minutes, or until cooked. Place in a large bowl, and while warm, stir through the tapenade.
Steam the asaparagus and beans for 3 to 4 minutes, then refresh by running under cold water.
Add the corn, asparagus, beans, lettuce and tuna to the potatoes, stirring gently to combine.
Place lettuce in serving bowls, and top with the tuna / potato salad mixture, along with two egg halves. Season and serve.
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