Tuna and pistou salad nicoise recipe

  • Serves 4
  • 30 mins to prepare and 15 mins to cook
  • 380 calories / serving
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Preheat the oven to 200ºC, 400ºF, Gas 6.

Add the aubergine to a roasting tin and toss with the olive oil. Season and roast for 15 minutes or until tender. Set aside.

To make the pistou place the basil, garlic, pine nuts and cheese in a food processor and blitz to fine crumbs. Pour in enough oil as the mixer turns to make a smooth green paste. Season and set aside.

Add the remaining ingredients to a large bowl, apart from the anchovies and combine. Add the aubergine and toss with the pistou dressing.

Serve, laying the anchovy fillets on top.

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  • Ingredients

  • For the pistou

  • 1 large bunch basil
  • 1 garlic clove, chopped
  • 2tbsp pine nuts
  • 40g (1 1/2oz) Parmesan cheese, grated
  • 100ml extra virgin olive oil
  • salt
  • pepper
  • For the salad

  • 1 aubergine, finely diced
  • 2tbsp olive oil
  • salt
  • pepper
  • 1 x 185g can tuna, drained
  • 8 fresh anchovy fillets
  • 1 x 200g can sweetcorn, drained
  • 1 green pepper, deseeded and finely chopped
  • 1 red onion, peeled and finely sliced
  • handful olives, stoned and chopped
  • 1 Cos lettuce, shredded
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  • Energy 1582kj 380kcal 19%
  • Fat 27.5g 39%
  • Saturates 5.2g 26%
  • Sugars 8.5g 9%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 16.6g Protein 17.6g Fibre 5.3g

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