Weekly Meal Plan – Spring Week 5, 2021
Mushroom Larb Salad / Rose Chicken Penne / Tuna Niçoise / Quick Spiced Beef
Tuna Nicoise Salad
Ingredients
Salad
- 500 grams baby potatoes - cut in half
- 1 185 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 -
