Sum­mer Ni­coise Salad

Hindustan Times (Jalandhar) - - HTBUSINESS -

In­gre­di­ents: 2 eggs (hard­boiled); 180 gm tinned tuna (one tin); 5 tbsp may­on­naise; 2 green chillies (chopped); 1 onion (thinly sliced); 1 large tomato or 10 cherry toma­toes (sliced or chopped); 1 cu­cum­ber (sliced); 4-5 large let­tuce leaves (roughly shred­ded); hand­ful of olives (op­tional); pa­prika, pep­per and salt to taste


Method: Drain the tin of tuna, sav­ing the for later. In a bowl, brine mix tuna, mayo, re­frig­er­ate for chillies; 30 mins. In a flat tray, as­sem­ble bowl or salad salad from bottom salt, pep­per up, dust­ing and pa­prika lightly Spread over each layer. let­tuce leaves at base, top with onions, then layer of chilled tuna-mayo cu­cum­ber. mix, then At this point, if your salad looks driz­zle with tuna dry, brine. Top with olives and sliced toma­toes, or quar­tered eggs. last of the Driz­zle the brine and chill be­fore serv­ing.

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