I had eggs and I had tuna and I had green beans.
So it was looking like a salade nicoise ... but I was STILL hankering after my favourite salad dressing of the moment, which goes with EVERYTHING!
I've had it with roast beef, with sliced steak, with chicken.
Why not with tuna and egg?
Here's how to make my Thai-style version of a (kind of) salade nicoise (give or take the lettuce, olives, potatoes, French dressing ...) for two.
For the dressing, mix together to dissolve the sugar:
1-2 teaspoons grated fresh ginger
1/2 small garlic clove, minced very fine
1-2 teaspoons sugar, to your taste
the juice of 1 juicy lime
1 tablespoon fish sauce
1 teaspoon toasted sesame oil
For the salad, whatever you like really!
I had tomatoes, spring onions, courgette (cored and sliced with a julienne peeler), cucumber (peeled and diced), radishes, green pepper.
What makes it really good is also to have some chopped fresh mint and coriander (or parsley if you don't like coriander) leaves.
Oh, and toast some almond flakes in a dry pan ready to add to the finished dish.
For the tuna - I decided I wanted the tuna to be spicy rather than all the salad or the dressing:
1 tin tuna, mixed with a few drops of soy sauce, a squeeze of lime juice and a finely diced red chilli (just use a few slices or half a chilli if you don't want it too hot).
And finally, you'll need:
some fine green beans
2 eggs
Put a pan of water on to heat, add a pinch of salt and when boiling carefully add the eggs.
After two minutes add the green beans and boil for a further four minutes.
Immediately remove from the heat and rinse and rinse in cold water to prevent the eggs or beans cooking further, then set aside.
Combine all the salad ingredients, add the salad dressing and mix - I just use my (clean!) hands to scrunch it all together.
Put the green beans on top, then the tuna mixture and peel, halve and add the eggs.
Top with the toasted almonds and a little freshly ground black pepper.
