Lemon mint spritz
A light citrus option alongside seafood.
Make one glass
Gently press 4 mint leaves in a glass. Add 15 ml lemon juice, ice and 150 ml sparkling water. Stir.
FRANCE · SEAFOOD
Tuna Nicoise
Ingredients
2
Potatoes450g
Olive Oil2 tblsp
Eggs4
Red Wine Vinegar1 tbls
Capers2 tblsp
Sunflower Oil50g
Red Onions½
Spinach100g
Tuna400g
Method
Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through. Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.
Recipe data: TheMealDB · Powered by Bee Solutions
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