Recipe for Nicoise Salad | Quick and easy!

We've got another episode from the kitchen, where we've invited the great chef Mark Schober to show us how to cook quickly and easily! Don't worry, our recipes are really for beginners and you can learn a lot by spinning under the guidance of an experienced chef! In today's episode, the guys show you how to make a refreshing Tuna Nicoise Salad. This salad is suitable for both diet and volume, as it contains nothing bad and it's really up to you whether you're in volume or diet and add both meat or side dishes. And now we're going to show you how to do it!

Ingredients:

• Tuna fillet or tuna pieces
• potatoes
• eggs
• peas
• lettuce
• cherry tomatoes
• bean pods
• olives
• onions
• coarse mustard
• olive oil
• salt
• pepper

Procedure:

1. Preparation of vegetables and eggs:

   • Wash the potatoes and boil them in their skins until soft. Let cool and cut into smaller pieces.
   • Boil the eggs hard boiled (about 10 minutes), then cool, peel and cut into quarters.
   • Clean the beans and boil in salted water for about 3-4 minutes to keep them crispy. Then cool them quickly in cold water.
   • Cut the tomatoes into wedges, the onion into thin slices and the olives whole or cut into halves.

2. Preparing the tuna:

   • If using fresh tuna, salt, pepper and lightly rub with olive oil. Grill or pan sear on each side for about 2-3 minutes so that the centre is still pink. Allow to cool and cut into slices.
   • If using canned tuna, just break it into smaller pieces.

3. Assembling the salad:

   • Arrange the lettuce leaves on a large plate or in a bowl.
   • On top of the lettuce, gradually add the sliced potatoes, beans, tomatoes, onions, olives, peas
   • Top with tuna and egg quarters.

4. Dressing:

   • Mix olive oil with lemon juice, salt and pepper to taste.
   • Pour the prepared dressing over the salad and toss lightly.

Serve immediately as a light lunch or dinner. Enjoy!