What are the main ingredients in Higgs’ Tasty Tuna Niçoise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional), Paper Towel, Butter (optional)

What is the nutritional information of Higgs’ Tasty Tuna Niçoise?

Calories: 881, Carbs: 51 grams, Fat: grams, Protein: 49.3 grams, Sugar: 10.6 grams, Salt: 1180 grams

How do I prepare Higgs’ Tasty Tuna Niçoise?

ALMOST THERE...: Add the halved boiled potatoes, the blanched green beans, quartered baby tomatoes and ½ of the halved olives to the salad bowl with the soy sauce dressing. Add some seasoning to the bowl and toss to combine. WOWZERS, CHEF!: Lay down the rinsed green leaves. Spoon over the potato and green bean salad. Top with the tuna slices and drizzle over the ginger mayo. Sprinkle over the torn nori, toasted sesame seeds, remaining olive slices, and the egg wedges – if added. Serve with a lemon wedge and dig in! BEAN THERE: Boil the kettle. Place a separate pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. If you would like to add a boiled egg to the salad, return the pot to a high heat. Fill with boiling water. Once bubbling rapidly, add 2 eggs and boil for 8-10 minutes, or to your preference. On completion, remove from the water, peel, and cut into wedges. TOASTY: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional) and sear for 30-60 seconds each side until browned. Remove from the pan, slice and season. BUBBLE IT!: Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and tender. Remove from the heat on completion, drain, return to the pot and replace the lid. SOME PREP: In a salad bowl, thoroughly mix the soy sauce, the juice of 3 lemon wedges, 2 tbsp of a sweetener of choice and 2 tbsp of water, until the sweetener is mostly dissolved. In a separate small bowl, mix the mayo with the finely diced pickled ginger and add water in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Higgs’ Tasty Tuna Niçoise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional), Paper Towel, Butter (optional)

Higgs’ Tasty Tuna Niçoise

Kewpie mayo and pickled ginger blend with your usual niçoise ingredients to bring you this absolute treat! Due to seasonality, we’ve had to sub the limes for lemons but don’t fret there’s no skimping on flavour!

Higgs’ Tasty Tuna Niçoise

with pink ginger kewpie mayo, soy sauce & nori

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Baby Tomatoes
Black Sesame Seeds
Green Beans
Green Leaves
Kewpie Mayo
Lemon
Lemons
Line-caught Tuna Fillet
Line-caught Tuna Fillets
Low-Sodium Soy Sauce
Nori Sheet
Pickled Ginger
Pitted Kalamata Olives

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s (optional)
Paper Towel
Butter (optional)

Serves 1

BUBBLE IT!
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and tender. Remove from the heat on completion, drain, return to the pot and replace the lid.
SOME PREP
In a salad bowl, thoroughly mix the soy sauce, the juice of 2 lemon wedges, 1 tbsp of a sweetener of choice and 1 tbsp of water, until the sweetener is mostly dissolved. In a separate small bowl, mix the mayo with the finely diced pickled ginger and add water in 5ml increments until drizzling consistency.
BEAN THERE
Boil the kettle. Place a separate pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. If you would like to add a boiled egg to the salad, return the pot to a high heat. Fill with boiling water. Once bubbling rapidly, add 1 egg and boil for 8-10 minutes, or to your preference. On completion, remove from the water, peel, and cut into wedges.
TOASTY
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional) and sear for 30-60 seconds each side until browned. Remove from the pan, slice and season.
ALMOST THERE...
Add the halved boiled potatoes, the blanched green beans, quartered baby tomatoes and ½ of the halved olives to the salad bowl with the soy sauce dressing. Add some seasoning to the bowl and toss to combine.
WOWZERS, CHEF!
Lay down the rinsed green leaves. Spoon over the potato and green bean salad. Top with the tuna slices and drizzle over the ginger mayo. Sprinkle over the torn nori, toasted sesame seeds, remaining olive slices, and the egg wedges – if added. Serve with a lemon wedge and dig in!

Baby Potatoes - 200g
Low Sodium Soy Sauce - 15ml
Lemon - 1
Kewpie Mayo - 50ml
Pickled Ginger - 10g
Green Beans - 80g
Black Sesame Seeds - 7,5ml
Line-caught Tuna Fillet - 1
Baby Tomatoes - 150g
Pitted Kalamata Olives - 25g
Green Leaves - 20g
Nori Sheet - 1

Download the Recipe

Serves 2

BUBBLE IT!
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and tender. Remove from the heat on completion, drain, return to the pot and replace the lid.
SOME PREP
In a salad bowl, thoroughly mix the soy sauce, the juice of 3 lemon wedges, 2 tbsp of a sweetener of choice and 2 tbsp of water, until the sweetener is mostly dissolved. In a separate small bowl, mix the mayo with the finely diced pickled ginger and add water in 5ml increments until drizzling consistency.
BEAN THERE
Boil the kettle. Place a separate pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. If you would like to add a boiled egg to the salad, return the pot to a high heat. Fill with boiling water. Once bubbling rapidly, add 2 eggs and boil for 8-10 minutes, or to your preference. On completion, remove from the water, peel, and cut into wedges.
TOASTY
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional) and sear for 30-60 seconds each side until browned. Remove from the pan, slice and season.
ALMOST THERE...
Add the halved boiled potatoes, the blanched green beans, quartered baby tomatoes and ½ of the halved olives to the salad bowl with the soy sauce dressing. Add some seasoning to the bowl and toss to combine.
WOWZERS, CHEF!
Lay down the rinsed green leaves. Spoon over the potato and green bean salad. Top with the tuna slices and drizzle over the ginger mayo. Sprinkle over the torn nori, toasted sesame seeds, remaining olive slices, and the egg wedges – if added. Serve with a lemon wedge and dig in!

Baby Potatoes - 400g
Low Sodium Soy Sauce - 30ml
Lemon - 1
Kewpie Mayo - 100ml
Pickled Ginger - 20g
Green Beans - 160g
Black Sesame Seeds - 15ml
Line-caught Tuna Fillets - 2
Baby Tomatoes - 300g
Pitted Kalamata Olives - 50g
Green Leaves - 40g
Nori Sheet - 1

Download the Recipe

Serves 3

BUBBLE IT!
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and tender. Remove from the heat on completion, drain, return to the pot and replace the lid.
SOME PREP
In a salad bowl, thoroughly mix the soy sauce, the juice of 4 lemon wedges, 3 tbsp of a sweetener of choice and 3 tbsp of water, until the sweetener is mostly dissolved. In a separate small bowl, mix the mayo with the finely diced pickled ginger and add water in 5ml increments until drizzling consistency.
BEAN THERE
Boil the kettle. Place a separate pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. If you would like to add a boiled egg to the salad, return the pot to a high heat. Fill with boiling water. Once bubbling rapidly, add 3 eggs and boil for 8-10 minutes, or to your preference. On completion, remove from the water, peel, and cut into wedges.
TOASTY
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional) and sear for 30-60 seconds each side until browned. Remove from the pan, slice and season.
ALMOST THERE...
Add the halved boiled potatoes, the blanched green beans, quartered baby tomatoes and ½ of the halved olives to the salad bowl with the soy sauce dressing. Add some seasoning to the bowl and toss to combine.
WOWZERS, CHEF!
Lay down the rinsed green leaves. Spoon over the potato and green bean salad. Top with the tuna slices and drizzle over the ginger mayo. Sprinkle over the torn nori, toasted sesame seeds, remaining olive slices, and the egg wedges – if added. Serve with a lemon wedge and dig in!

Baby Potatoes - 600g
Low Sodium Soy Sauce - 45ml
Lemons - 2
Kewpie Mayo - 150g
Pickled Ginger - 30g
Green Beans - 240g
Black Sesame Seeds - 22,5ml
Line-caught Tuna Fillets - 3
Baby Tomatoes - 450g
Pitted Kalamata Olives - 75g
Green Leaves - 60g
Nori Sheet - 1

Download the Recipe

Serves 4

BUBBLE IT!
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and tender. Remove from the heat on completion, drain, return to the pot and replace the lid.
SOME PREP
In a salad bowl, thoroughly mix the soy sauce, the juice of 5 lemon wedges, 4 tbsp of a sweetener of choice and 4 tbsp of water, until the sweetener is mostly dissolved. In a separate small bowl, mix the mayo with the finely diced pickled ginger and add water in 5ml increments until drizzling consistency.
BEAN THERE
Boil the kettle. Place a separate pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. If you would like to add a boiled egg to the salad, return the pot to a high heat. Fill with boiling water. Once bubbling rapidly, add 4 eggs and boil for 8-10 minutes, or to your preference. On completion, remove from the water, peel, and cut into wedges.
TOASTY
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional) and sear for 30-60 seconds each side until browned. Remove from the pan, slice and season.
ALMOST THERE...
Add the halved boiled potatoes, the blanched green beans, quartered baby tomatoes and ½ of the halved olives to the salad bowl with the soy sauce dressing. Add some seasoning to the bowl and toss to combine.
WOWZERS, CHEF!
Lay down the rinsed green leaves. Spoon over the potato and green bean salad. Top with the tuna slices and drizzle over the ginger mayo. Sprinkle over the torn nori, toasted sesame seeds, remaining olive slices, and the egg wedges – if added. Serve with a lemon wedge and dig in!