Neesuaz Tuna Salad (France)
It’s amazing how much a salad can fill you up. This dish is a spin on the Nicoise (pronounced nee-suaz) salad which originated from Nice in the Mediterranean. It’s a lighter
version of the American cob salad with tuna, beans and potato, packed with:
Ingredients:
- 1 clove garlic
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- Pinch of chilli powder
- 1 can light Tuna handful of green beans
- 1⁄4 green bell pepper
- 3 small new potatoes
- 1⁄4 avocado
- 1⁄2 tomato
- 1 stalk celery
- 1 sprig cilantro
- 2 tablespoons yogurt
- 1⁄4 head iceberg lettuce
- 30g soy cheese
Vegetarian Option:
Substitute tuna with scrambled tofu or egg whites.
Getting it done:
- Step 1
Boil a pot of water, cook potatoes for 5–8 minutes. Slice green pepper, avocado, celery and tomato. Cut ends off beans. Peel, smash and chop garlic. Chop cilantro finely. Cut potatoes into bite-size pieces. Drain can of tuna.
- Step 2
Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Fry garlic and turmeric, add potatoes, cook until lightly crisp. With a fork, mix tuna in a large bowl with celery, cilantro and yogurt.
- Step 3
Grate cheese and mix it in a bowl with raw vegetables, tuna, potatoes and cooked spicy garlic.
- Step 4
Prepare lettuce bowl by hitting the cut end of the lettuce on the kitchen counter to remove core. Take off about 2 outer leaves.
- Step 5
Assemble salad into lettuce bowl, garnish with paprika or chilli.
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This post first appeared on Womens Fitness Blogs - Turning Judgement Into Kind, please read the originial post: here
