Tuna Nicoise

All this French classic is missing is the potatoes! But the crunch of the crispbread more than makes up for that, these taste as good as these look and would make a great starter at a summer barbeque or a delicious summer lunch.

Serves	Calories
0	per serving

Ingredients

• RYVITA^® Original Crispbread
• Mixed Salad Leaves
• Tinned Tuna
• Green Beans
• Ripe Tomato
• Egg
• Black Olives
• Anchovies
• Original Ryvita
• Bowl of cold water with ice

Method

To start bring a medium sized pan of water to the boil and place the eggs in and boil for roughly 3-4 minutes, or until the yoke will be just cooked. Once they are cooked place them in the bowl of cold water to stop them cooking. Top and tail the green beans and do the same as the egg, cooking them for about the same amount of time or until they are cooked but still maintain they’re bite, then place them in the cold water. Whilst the eggs and green beans cool down in the cold water place 5-6 anchovy fillets and a small handful of black olives (pitted) in the blender and blend until a rough paste. Take the eggs out of the water, de-shell them, and slice them carefully as to maintain the fragile yokes. At the same time slice the tomatoes. Open the can of tuna, strain it and roughly mix with the salad leaves To Serve spread roughly a teaspoon of the Olive and Anchovy paste onto the crispbread, on top of that place a row of green beans (dry first), place about 2/3 tables spoons of the tuna and salad leaves on top of that, finally alternate 2 slices of the boiled egg and 2 slices of tomato and sprinkle a little pepper to taste. Finally Enjoy!