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Carpaccio Tuna Nicoise with Homemade Chips

Carpaccio Tuna Nicoise with Homemade Chips recipe, brought to you by MiNDFOOD.

Carpaccio Tuna Nicoise with Homemade Chips

Turn your veggies up a notch with this simple, fresh and tasty salad. Perfect summer food for any time of the day or night.

Serves 4

¼ cup black olives, finely

chopped

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

vegetable oil, for deep-frying

400g baby potatoes, thinly

sliced

4 eggs

200g baby green beans,

blanched

750g mixed cherry tomatoes,

halved

¼ cup parsley leaves

800g fresh tuna fillet, thinly sliced

1 Make dressing: Place olives, olive oil, and lemon juice in a bowl; whisk to combine.

2 Heat vegetable oil in a large pot to 160°C. Cook potatoes in batches for 2-3 minutes, or until golden. Drain on paper towel and season with sea salt.

3 Cook eggs in boiling water for 6 minutes. Drain and run under cold water; peel when cool and slice in half.

4 Place beans, tomatoes, and parsley in a large bowl. Drizzle with dressing and toss to coat.

5 Arrange tuna slices on 4 serving plates and top with salad mix and soft-boiled eggs. Serve with chips on the side.

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