You returns and Tom Hardy battles crime in Havoc – what to watch this week
You returns and Tom Hardy battles crime in Havoc – what to watch this week

Edaein OConnell

Inside the 1970s Limerick property that won Home of the Year 2025
Inside the 1970s Limerick property that won Home of the Year 2025

Sarah Gill

Chef Conor Spacey shares his life in food
Chef Conor Spacey shares his life in food

Sarah Gill

Pension auto-enrolment is coming: Everything Irish employers need to know
Pension auto-enrolment is coming: Everything Irish employers need to know

Amanda Kavanagh

What to look forward to at the 2025 IMAGE PwC Businesswoman of the Year awards
What to look forward to at the 2025 IMAGE PwC Businesswoman of the Year awards

Edaein OConnell

Real Weddings: Laura and Conor’s fairytale wedding in Bellingham Castle
Real Weddings: Laura and Conor’s fairytale wedding in Bellingham Castle

Shayna Sappington

An Irish rugmaker on the importance of personality and longevity when designing your interiors
An Irish rugmaker on the importance of personality and longevity when designing your interiors

IMAGE

‘When it comes to women’s health, you have to be your own best advocate’
‘When it comes to women’s health, you have to be your own best advocate’

IMAGE

Page Turners: ‘Burn After Reading’ author Catherine Ryan Howard
Page Turners: ‘Burn After Reading’ author Catherine Ryan Howard

Sarah Gill

The IMAGE staffers share the best blushes they’ve ever tried
The IMAGE staffers share the best blushes they’ve ever tried

Sarah Gill

Image / Editorial

Moving to Uni? Here’s The First Recipe To Learn


By Meg Walker
30th Aug 2017
Moving to Uni? Here’s The First Recipe To Learn

Warm Salad Ni?oise

This is a wonderful tasty dish. I love the warmth of the ingredients combined with the crisp crunch of the lettuce leaves. If you are on a bigger budget you might use a tuna steak instead of tinned tuna.

Serves 2?4

Ingredients
3 medium eggs
6 baby new potatoes, halved
150g green beans
110g lettuce leaves
4 spring onions, chopped
500g tinned tuna, drained
2 tbsp olives or anchovies (optional)

For the dressing
6 tbsp olive oil
2 tbsp white wine vinegar
a squeeze of lemon juice

Method
Place the eggs in a saucepan of boiling water and cook for 8 minutes.

Place the potatoes in a pan of water. Bring to the boil, cook for 5 minutes, then add the beans and cook for a further 5 minutes.

Meanwhile, put the lettuce leaves in some serving bowls, and sprinkle them with the spring onions.

Drain the potatoes and beans. Scatter the beans over the lettuce. Scatter the tuna onto the salad. Then add the cooked potatoes.

Drain the eggs and put them in cold water for 2 minutes to cool. Peel away the shells, then cut the eggs in half and add them to the salad.

Mix the dressing ingredients together and pour over the salad. Carefully arrange the olives or anchovies, if you’re using them, over the tuna. Add salt and pepper and serve.

Serving Suggestions Serve with a good hunk of warm bread.

Leftovers If the salad has been dressed, it doesn’t keep well at all and wilts very badly. Therefore, if it looks like you will have leftovers, get everyone to add their own dressing and then cover the remaining salad tightly and put it in the fridge to eat the next day.

Optional extras Olives and anchovies work very well here with the tuna. However, you could add whatever you like, such as tomatoes or cucumber. It’s a salad, so just chuck in the things you like.

Extracted from From Pasta to Pancakes: The Ultimate Student Cookbook by Tiffany Goodall (Quadrille, approx €9). Photography – Claire Peters.