Dan Churchill

Weekday Tuna Nicoise Salad

Dan Churchill
PREP 10 MIN
COOK  20 MIN

Nicoise salad can be intimidating, but not when you make it Dan style! You can use up leftover veg and potatoes with Dan's simple recipe, and the easy dressing is so delicious you’ll want to use it on everything.

DF

GF

NS

NF

Number of servings
2
Ingredients

2 large eggs

400g baby potatoes cut in half

100g green beans trimmed

2 tsp red wine vinegar

1 head of baby cos lettuce leaves picked

180g tinned tuna in springwater drained & roughly forked apart

2 red radishes trimmed & cut in quarters

4 black olives optional, cut in half

2 tsp chives optional, chopped

12 lemon cut in wedges

Dressing

2 tbs red wine vinegar

2 tsp olive oil

2 tsp Dijon mustard

salt & pepper, to taste

Methodbased on 2 servings
1

Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

2

At the same time, place potatoes in another saucepan of salted cold water, bring to the boil and simmer for 10 minutes or until almost cooked. Add beans and cook for 2 minutes, remove and place in a bowl of iced water.

3

Drain cooked potatoes and drizzle with red wine vinegar and set aside.

4

At the same time, combine dressing ingredients and season to taste.

5

Divide lettuce between plates, and top with tuna, cooked potatoes, beans, radish, olives and eggs.

6

Drizzle over dressing, scatter chives and serve with lemon wedges.

Nutritional Informationper serving

Energy (kJ)

1749 kJ / 418 cals

Protein

36.2 g

Fat

14.8 g

Sat. Fat

3.3 g

Carbs

29.6 g

Sugar

3.7 g

Fiber

7.6 g

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