Tuna niçoise salad XL

Tuna niçoise salad XL
Makes: 25 portions
Prep time:
Cook time:
Total time:
  • 4 kg new potatoes
  • 2,5 kg green beans
  • 1 kg cherry tomatoes
  • 530 gr sundried tomatoes
  • 1,2 kg olives
  • 1,2 kg tuna
  • 750 gr red onion
  • 3 cucumbers
  • 12 eggs
  • 2 icebergs
  • 800 gr mixed salad
  • 800 gr bell pepper
  • 450 gr olive oil
  • 150 gr white wine vinegar
  • 30 gr mustard
  • 40 gr honey
  1. Cut the new potatoes in halves or quarters.
  2. Top and tail the green beans.
  3. Cut the red onion in semi-circles. Dice the bell pepper.
  4. Drain the tinned tuna, the olives, and the sundried tomatoes.
  5. Half the cherry tomatoes, olives, and the sundried tomatoes.
  6. Cut the cucumber lengthwise in four, remove the seeds and dice.
  7. Mix the olive oil, white wine vinegar, mustard, honey to a dressing. Season to taste and set aside for later.
  1. Bring water to the boil, boil the eggs for 9 minutes, cool under running water, peel and set aside for later.
  2. Mix the new potatoes with some oil, salt and pepper and roast in the oven at 200C until just cooked. Allow to cool to room temperature.
  3. Cook the green beans in salted boiling water until just cooked, drain, and cool down to room temperature.
  4. Mix the dressing with the roasted new potatoes and the cooked green beans.
  5. Stir fry the red onion and bell pepper in some oil until soft and season to taste.
  1. Build the salad using the ice berg lettuce, new potatoes, green beans, cherry tomatoes, cucumber, boiled eggs, the mixed salad, red onions, bell pepper, tuna and olives,
Stuff to know
This quantity will feed about 25 people.
Serve the salad either lukewarm rather or at room temperature but not fridge cold.
Replace the tuna by salmon.
Add some little gem to the dish.
Add some anchovies or green pesto.