Tuna Nicoise Salad is a favourite, easy dish to prepare in less than half an hour. It’s got so many yummy ingredients to keep you healthy and sane as you go about your daily life in the desert. The most complicated part is making the dressing into which I sometimes put a dollop of honey. I hope you enjoy!
I’m not good at remembering exact quantities when I cook and I know that I most probably have inherited this from my late Grandmother, Lally Jean, who could rustle up the best feed out of next to no ingredients. Please feel free to add whichever vegetables you like to this salad. I’m not a fan of anything to do with lettuce so never add it to a salad, hence my love of the wonderment that is the Tuna Nicoise Salad.
This evening, I bought about 6 small potatoes, washed, peeled and cut them up into bite size chunks (they’ll cook quicker this way and you get to eat this delicious salad sooner!) and put them into boiling salted water. I set the timer to boil them for ten minutes during which time I then topped and tailed and cut in half the handful of long, French beans I had purchased earlier from my culinary advisor, Mr Abu the fruit & veg vendor in the Local Fresh Market here in the desert lands. (I think he likes to see me each day; he greets me with a big smile and says,’What you cook tonight? You want some zis? And put wis sis, ok ah?’ Last week, it was Banana Plant in a curry. Delish!)
I dropped the chopped up beans into the boiling water along with the potatoes. I’m not a fan of washing up as it wrecks my manicure, lol, so the bigger the pot, the better. While everything is bubbling away and getting to know each other better in that big, bad pot, I started to chop up two super huge, wonderfully pesticide free tomatoes and sprinkled salt over them. I put them into a large salad bowl and opened a tin of tuna and placed it into the bowl along with the tomatoes.
Next come the small tub of fresh Spanish Olives. Add these to your salad bowl.
Bubble, bubble, bubble go the disco dancing French Beans and the Saudi Spuds.
The ten minute timer should now be buzzing, at which point, add three eggs to that multinational bubbling, boiling brood and boil for a further three minutes.
Now start to mix one big tablespoon of olive oil, two big tablespoons of balsamic vinegar and a crushed clove of garlic into a mug. You can add your tablespoon of honey now if you like and a squirt of lemon.
Everything in the pot, the French Beans, the Saudi Spuds and the Emirati Eggs should now be almost done and dusted. Carefully drain them into a large colander and pick out the eggs with a large cooking/serving spoon and run them under a cold tap for a minute or so. Set the eggs into a bowl of cold water and put the spuds and green beans into your salad bowl. Pour the dressing over the top of the dish. Now mix everything together. Carefully peel the eggs and slice them with a sharp knife and place them gently on the top of the dish, giving everything one or two more turns with the big serving spoon.
If you’re cooking for one person, there should be enough for lunch and dinner tomorrow. Bring it to work to share with a colleague or drop it in with a neighbour.
Pudding was White Toblerone.
Drinks: Perrier with a slice of lemon.
Music: Stephane Grapelli on Youtube.
Prayer: Lord, there are so many things to be grateful for today. With my two hands, I offer up these prayers. On my right hand, I thank you for these 5 things. I give you my 5 cares and worries on my left hand and I throw them away. With both hands, I open myself up to you. Please care for us, Lord, through these times in the desert lands. Strengthen and guide us with peace and kindness towards out brothers and sisters. In your name we pray, Amen.