A classic tuna niçoise with a twist. Making boiled eggs in an air fryer is so easy and foolproof, then you can use your perfect eggs to make this banging salad.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put the eggs into the basket of an air fryer. Set the temperature to 180°C and cook for 10 mins. Meanwhile, get a bowl of cold water ready. Lift the cooked eggs into the bowl of cold water and leave for 5 mins to cool completely, then peel and chop into halves or quarters.
Step 2.
Drain the can of tuna really well, then tip half into a high-powered blender with a few of the pitted kalamata olives, the mustard, egg yolk, zest and juice of 1 lemon and the olive oil. Whizz until slightly thickened and you have a creamy dressing. Taste and add a little salt, loads of cracked black pepper and another squeeze of lemon. Pour the dressing over the base of a large serving platter.
Step 3.
Drain, then quarter or half the new potatoes and tip into a bowl. Thinly slice the sugar snaps, cut the lettuce into chunky pieces and roughly cut up the tomatoes. Add all to the bowl, then thinly slice the red onion and add to the bowl alongside the parsley leaves, too.
Step 4.
Squeeze in a little lemon juice and toss well, then pile onto the platter. Finish with the chopped eggs, reserved tuna and kalamata olives, plus a little lick of olive oil.
Serves
2
Egg
Tinned Tuna
Pitted Kalamata Olive
Dijon Mustard
Egg Yolk
Lemon
Olive Oil
Tinned Cooked New Potatoes
Sugar Snap Pea
Little Gem Lettuce
Tomato
Red Onion
Fresh Parsley
Salt
Black Pepper
Serves
2
Egg
Tinned Tuna
Pitted Kalamata Olive
Dijon Mustard
Egg Yolk
Lemon
Olive Oil
Tinned Cooked New Potatoes
Sugar Snap Pea
Little Gem Lettuce
Tomato
Red Onion
Fresh Parsley
Salt
Black Pepper
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put the eggs into the basket of an air fryer. Set the temperature to 180°C and cook for 10 mins. Meanwhile, get a bowl of cold water ready. Lift the cooked eggs into the bowl of cold water and leave for 5 mins to cool completely, then peel and chop into halves or quarters.
Step 2.
Drain the can of tuna really well, then tip half into a high-powered blender with a few of the pitted kalamata olives, the mustard, egg yolk, zest and juice of 1 lemon and the olive oil. Whizz until slightly thickened and you have a creamy dressing. Taste and add a little salt, loads of cracked black pepper and another squeeze of lemon. Pour the dressing over the base of a large serving platter.
Step 3.
Drain, then quarter or half the new potatoes and tip into a bowl. Thinly slice the sugar snaps, cut the lettuce into chunky pieces and roughly cut up the tomatoes. Add all to the bowl, then thinly slice the red onion and add to the bowl alongside the parsley leaves, too.
Step 4.
Squeeze in a little lemon juice and toss well, then pile onto the platter. Finish with the chopped eggs, reserved tuna and kalamata olives, plus a little lick of olive oil.
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