Tuna Fillet Nicoise Salad
Try to use a light touch when adding the dressing – you don't want to drown the individual flavours of the ingredients. Using the oil from the fish avoids waste and ensures you have a really fishy flavour running through the whole salad. If you prefer the fruitier flavour of olive oil, go ahead and use that instead.
Tuna Fillet Nicoise Salad
Try to use a light touch when adding the dressing – you don't want to drown the individual flavours of the ingredients. Using the oil from the fish avoids waste and ensures you have a really fishy flavour running through the whole salad. If you prefer the fruitier flavour of olive oil, go ahead and use that instead.
- Serves: 2
- Prepare: 20 Minutes
- Cook: 10 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- 120g can of tuna fillets, oil reserved
- 2 eggs, boiled until just set, quartered
- 250g new potatoes, boiled and sliced
- 2 small baby gem lettuces
- 1 small shallot, finely diced
- 8 sunblush tomatoes, drained of oil and roughly chopped
- handful of green beans, topped, tailed and blanched
- 1 tbsp black olives without stones
- 1 tbsp red wine vinegar
- ½ tsp dijon mustard
- juice of half a lemon
- salt and pepper
Method
- For the dressing, you'll need about 2 tablespoons of oil. If you don't get enough from the can of fish, you can add an extra splash of olive or rapeseed oil. Shake the oil together with the vinegar, mustard, shallot and a pinch of salt and pepper in a jar until well combined
- Roughly tear up the lettuces into individual leaves, discarding any really chunky bits of the core. Arrange in two shallow bowls and toss the beans, potatoes, eggs, tomatoes and olives over the top. Break the tuna fillet into chunks and add to the bowls
- Drizzle each salad with dressing to taste and then spritz with a splash of lemon juice. Serve with warm ciabatta to mop up the dressing
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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There is a wide spectrum of ways that fish can be caught or farmed, certification schemes help you identify which standards the fish you are buying has been subject too. At Coombe Farm Organic we stock sustainable fish – all either organically certified or approved by the Marine Stewardship Council (MSC). The Marine Stewardship Council (MSC) is an independent non-profit organization which sets a standard for sustainable fishing, look out for their blue label on fish products which reassures you it was caught by a responsible fishery in a sustainable way, ensuring healthy oceans and safeguards seafood supplies for the future.
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.