Upgraded tuna niçoise
- SERVES 6
- DIFFICULTY Easy
- DIETARY CONSIDERATIONS Carb Conscious Dairy free Fat conscious Health conscious Pescatarian
- PREP TIME 5 minutes
- COOKING TIME 20 minutes
- WINE / SPIRIT PAIRING Woolworths Catherine Marshall Pinot Noir 2016
What you'll need
|fennel bulbs, shaved||2|
|avocado oil, plus extra for drizzling||1 tbsp|
|fingerling potatoes, boiled||700 g|
|green beans, blanched||200 g|
|Woolworths beetroot spaghetti, to taste|
|170 g cans tuna, drained||2|
|100 ml Woolworths cold-pressed meaner greener juice, for drizzling||1|
|Sea salt and freshly ground black pepper, to taste|
Shave the fennel bulbs, toss with avocado oil and the juice of a lemon, season and set aside.
Boil the fingerling potatoes until tender, adding green beans for 2 minutes to blanch. Drain.
Assemble the salad with a tangle of Woolworths beetroot spaghetti, watercress, cans of drained tuna, the potatoes, green beans and fennel.
Dress with Woolworths cold-pressed meaner greener juice shot, avocado oil and season to taste.