Paul Hollywood’s Tuna Nicoise salad
Paul creates a tasty spin on the traditional Nicoise salad, combining it with his amazing fougasse bread to produce some perfect flavour combinations. Paul finishes his nicoise recipe with his own tapenade.
For his tapenade Paul uses big combination of ingredients including anchovies, black olives, capers, garlic and Dijon mustard to create an amazing topping for his salad. Paul makes a dressing consisting of white wine vinegar, Dijon mustard and olive oil to compliment his salad.
Paul’s Nicoise salad is full of flavours and is not a light snack or starter. Using four tuna steaks, four boiled eggs and a loaf of his sourdough fougasse bread, this nicoise is a full meal.
Tips for Paul Hollywood’s Tuna Nicoise recipe
- Mix the ingredients for your dressing in a clean jam jar, just give it a really good shake.
- Rub olive oil into both sides of your tuna steaks before griddling.