The Dinner Planner

Weekly Meal Plan – Spring Week 5, 2021

Mushroom Larb Salad / Rose Chicken Penne / Tuna Niçoise / Quick Spiced Beef

Tuna Nicoise Salad

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Servings 4



  • 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


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


  • 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 -  

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