Weekday Tuna Nicoise Salad
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
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
130g drained tinned tuna in springwater (185g tin drained tuna yields approx 130g)
2 red radishes trimmed & cut in quarters
6 black olives optional, cut in half
2 tsp chives optional, chopped
1⁄2 lemon cut in wedges
Dressing
2 tbs red wine vinegar
2 tsp olive oil
2 tsp Dijon mustard
salt & pepper, to taste
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.
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.
Drain cooked potatoes and drizzle with red wine vinegar and set aside.
At the same time, combine dressing ingredients and season to taste.
Divide lettuce between plates, and top with tuna, cooked potatoes, beans, radish, olives and eggs.
Drizzle over dressing, scatter chives and serve with lemon wedges.
Energy (kJ)
1654 kJ / 395 cals
Protein
30.1 g
Fat
15 g
Sat. Fat
3.2 g
Carbs
29.7 g
Sugar
3.7 g
Fiber
7.7 g
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