85 Tuna Niçoise Salad

Name: Tuna Niçoise Salad
Yield: Serves 10
Cuisine: British
Ingredients: 100 ml Classic Vinaigrette Dressing; 500 g Iceberg Lettuce; 6 Free Range Medium Eggs Boiled; 500 g Cooked New Potatoes; 100 g Pitted black olives in brine; 1 g Cracked Black Peppercorn; 100 g Red Onion; 200 g Cucumber; 700 g Tuna Chunks in Brine; 100 g Pitted black olives in brine; 200 g Fresh Tomatoes; 700 g Tuna Chunks in Brine

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Healthcare Chef's Knowledge

By Catherine Farinha and Chandos Elletson

Published 2024

About

The grab n’ go concept is great for staff built also great for patients. If a patient misses a meal then a grab n’ go tuna salad can be ready at hand. It’s also great for staff in a hurry.

Ingredients

700 g Tuna Chunks in Brine
200 g Cucumber
200

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Cooking Instructions

Hard boil the eggs and chill down. Peel and quarter them.
Halve the potatoes.
Quarter the tomatoes, slice the cucumbers and drain the olives.
Shred the lettuce, peel and slice the red onion.
Place the iceberg in a suitable container, add the potatoes, onions, tomato and cucumber. Add a portion of tuna