Tuna Nicoise Salad

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Servings 4

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Ingredients

 

Salad

• ▢ 500 grams baby potatoes – cut in half
• ▢ 425 gram tinned tuna – in oil, drained
• ▢ 4 eggs – boiled and cut into quarters
• ▢ ½ cos lettuce – roughly torn
• ▢ 300 grams green beans – trimmed and cut in half
• ▢ 200 grams cherry tomatoes – halved
• ▢ ¼ cup kalamata olives

Dressing

• ▢ 4 tbsp olive oil
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp dijon mustard
• ▢ 1 garlic cloves – crushed

Instructions

 

• Cook potatoes in a pot of boiling salted water for 10 minutes or until just tender. Drain and set aside.
• In another pot, add eggs, bring to the boil and cook for 7 minutes. Using a slotted spoon, remove the eggs and transfer to a bowl of cold water. Add beans to the pot and cook for 2 minutes, until tender. Drain and run under cold water.
• Meanwhile, combine the dressing ingredients in a jar.and shake well.
• To assemble, arrange the lettuce on a large platter. Scatter over the potatoes, beans, tomatoes, tuna, olives and drizzle the dressing over.

Tips and Variations

PREP AHEAD –  The potatoes, eggs and beans can all be cooked in advance. 

Vegetarian – 

Gluten Free – 

Low Carb –  

Nutrition

Calories: 429kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 466mg | Potassium: 1063mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1404IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 5mg