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Niçoise Jacket Potato |
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| Serves 2 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
2 baking potatoes (Harry & Percy, if possible)
6 tsp olive oil
2 eggs
150g fine green beans, trimmed
4 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp parsley, finely chopped
120g tuna chunks (drained weight), flaked
100g cherry tomatoes, quartered
5 sliced black olives (optional)
1 long shallot, thinly sliced
Easily halved for 1
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Heat the oven to 220C/fan
200C/gas 7. Scrub the potatoes clean and pat dry. Prick all over with a fork and rub
each with 1 tsp of oil.
Season the skin with salt. Transfer to the oven and bake
for 50 mins until tender
with a crispy skin.
(Or 10
mins in microwave first)
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Meanwhile, boil some water.
Pour over the eggs and cook for 7
mins until hard. During the final 3 mins of
the cooking time, add the green beans and cook until al
dente. Drain in a colander and plunge everything into a
bowl of cold water, then set aside.
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In a large bowl, whisk
together the lemon juice, mustard and parsley. Slowly
drizzle in the remaining 2 tsp of olive oil, whisking as
you go. Season the dressing to taste. Add the dressing to
the green beans, tuna, tomatoes, olives and shallot.
Gently toss together to combine. Peel the egg, roughly
chop then add to the dressing.
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Carefully split the baked
potatoes down the middle and, using a fork, gently fluff the
inside. Pile the salad on top, finishing with a sprinkle
of freshly ground black pepper.
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DAILY
DINNERS 
