Tuna niçoise salad

Tuna niçoise salad

Leftover cooked salmon or meat can be used instead of the tuna.

By , 21 September 2015
Tuna niçoise salad
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.90 per serving
Nutritional Info
Each 397g serving contains
  • Fat med
    20g
    29%
  • Saturates low
    3.6g
    18%
  • Sugars low
    6.9g
    8%
  • Salt med
    1.3g
    22%
  • Energy 1470KJ 351KCAL
    18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 370kJ/88kcal.
Ingredients
  • 240g pack Asda Green Beans, trimmed
  • 2 large eggs
  • 1 heart of romaine lettuce
  • 250g pack Asda Baby Plum Tomatoes, halved
  • 2 x 185g cans tuna chunks in spring water, drained
  • 200g baby new potatoes, boiled, cooled and halved
  • 1/2 red onion, thinly sliced
  • 100g pitted black olives
  • 1/4 cucumber, sliced
  • 4 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 level tsp Dijon mustard
  • 1 clove garlic, crushed (optional)
  • 1 tbsp chopped parsley
Method
  • Boil the green beans for 5 minutes until tender. Rinse under cold water and drain.

  • Add the eggs to a pan of simmering water, bring back to the boil and simmer for 8 minutes. Drain, then soak the eggs in cold water to cool.

  • Tear the lettuce into bite-sized pieces and put in a large bowl. Add the beans, tomatoes, tuna, potatoes, onion, black olives and cucumber, and mix gently.

  • To make the dressing, whisk together the olive oil, vinegar, mustard, garlic (if using) and parsley.

  • Shell and quarter the eggs. Add to the salad and toss with the dressing before serving.