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Tuna Niçoise-Style Salad
A classic French-style salad that's high in protein and travels well in a lunchbox.
Meg's tip: Pack the dressing separately if you're taking it to work so the leaves stay crisp.
Contains: Fish, eggs, mustard. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 2 · Prep 15 min · Cook 15 min
Ingredients
- 250g new potatoes, halved
- 120g green beans
- 2 eggs
- 2 x 145g tins tuna in spring water, drained
- 150g cherry tomatoes, halved
- 30g black olives
- Little gem lettuce
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
Method
- Boil the potatoes for 12 to 15 minutes, adding the green beans for the last 3 minutes. Drain.
- Boil the eggs for 8 minutes, cool in cold water, then peel and halve.
- Whisk the oil, mustard and vinegar with a pinch of salt and pepper.
- Arrange the lettuce, potatoes, beans, tomatoes and olives.
- Top with the tuna and eggs and drizzle over the dressing.
Per serving (approx.): 410 kcal, 37g protein, 27g carbs, 16g fat