It’s zingy, fresh, and giving South of France vibes… minus the flight.
Try @tylerbutt_eats’ take on the French classic, Tuna Niçoise Salad, paired with @laithwaiteswineofficial’s crisp Domaine de Paris rosé. It’s safe to say summer’s well and truly underway… just try not to break your eggs like Aleesha did. Santé!
Serves 2
Total time: 45 mins
Ingredients
1 tin of good quality tuna
2 eggs
100g green beans
1 medium potato, cubed
A handful of mixed salad leaves
1 tbsp capers
6 black olives, sliced
1 tsp Dijon mustard
Juice of 1 lemon
Olive oil
Salt and pepper
Method
1. Boil the potatoes until just tender. Add green beans for the last 2 minutes.
Boil the eggs for 6–7 minutes, cool and peel
2. Whisk mustard, lemon juice, and olive oil to make dressing. Stir in capers and olives
3. Arrange salad leaves on a plate, top with potatoes, beans, tuna and halved eggs
4. Drizzle with dressing and serve
Look at that. Summer on a plate in a glass. Cheers. What have we got? Ooh, it’s a Provence rosé. South of France vibes. Fresh, vibrant. I picked the wine. What food you picking? Could mean only one thing. The tuna niswa salad. Get our eggs in for about 6 and 12 minutes or so to get that lovely jummy yolk. Delicious. Give that a roll. That would be great. Mhm. Okay. Oh my god, I’ve just broken it. Try again. Right. Light roll. Gentle rolling. Potato. Dice into cubes. We’ll just dead these green beans. Bring to boil. Chuck the green beans in for the last 2 minutes. Dressing. Lemon juice. Give us lots of acidity which will work really well with the wine. Salt and pepper. Dijon mustard. Capers in there as well. Olive oil in plentiful amounts. Mhm. We’ll just give it a lovely whisk. Get a whisk on. Let’s get layered up with chunks of good quality tuna. The meatiness of this tuna is going to go so well with this wine because it’s made with old vines, which means it’s got lots of concentration and structure. Going to go eggs down. Ooh, look at that. This is looking banging. Let’s dig in. Oh, it’s zingy. It’s fresh. Just like the wine. This is summer. It’s everything I want.
Dining and Cooking