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SALAD NICOISE

February 7, 2011

A classic from France and the best way to eat tinned tuna that I can think of.  The original is made with tuna in oil, but because we are talking about losing weight I have used the tuna packed in brine instead.   This salad makes 2 meals, one for dinner and one to take to work the next day.

1 handful of green beans cooked (chop off the tops and tails of the beans before cooking)

1/2 can of tuna in brine

1/2 red onion sliced finely

2 spring onions (green onions or shallots) sliced

2 large tomatoes cut into 8 quarters

2 handfuls of lettuce mix

3 small new potatoes cooked (I used Tasmanian PinkEyes)

METHOD

1.  Arrange 1/2 the tin of tuna, potatoes, beans, spring onions, tomatoes and red onion artistically on a plate and also arrange 1/2 of these ingredients in a lunch box. (Retain other half of tin of tuna for Chilled Tuna and Fruit)

2.  Pour French Dressing over the top of the salad you are going to eat and serve immediately.  For the salad you are taking to work, take along the dressing in a small jar with tightly fitting lid and add just before you eat it.

Variations:  You can also add 4 anchovies if you wish. Traditionally 2 hardboiled eggs could also be quartered and added if you have them.

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