Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Tuna and bean nicoise by WW

Tuna and bean nicoise

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Try this classic French salad consisting of tomato, tuna, eggs and olives with our addition of chargrilled tuna fillets and broad beans.

Ingredients

Egg(s)

2 medium

Beans, broad, raw

300 g, (2 cups) thawed from frozen and peeled

Raw tuna

600 g, (4 x 150g fillets) skinless

Olive oil

1 tbs, extra-virgin

Lemon juice

1 tbs

Canned butter beans, rinsed and drained

1 400g can

Tomato(es)

2 large, coarsely chopped

Fresh flat-leaf parsley

1 cup(s)

Black olives, drained

60 g, (1/2 cup) pitted

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Cook eggs in a saucepan of boiling water for 8 minutes or until hard-boiled. Drain and rinse under cold water. Peel and cut into quarters.
  2. Meanwhile, cook the broad beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain again.
  3. Heat a chargrill or barbecue on medium-high. Brush the tuna with half the oil and season with salt and pepper. Cook the tuna for 1-2 minutes each side for rare or until cooked to your liking. Transfer tuna to a plate and cover to keep warm.
  4. Whisk the lemon juice and remaining oil in a small bowl until combined and season with salt and pepper. Combine the broad beans, butter beans, tomato, parsley and olives in a large bowl. Add the dressing and gently toss to combine. Thickly slice the tuna. Top the salad with the egg and tuna, and serve with the lemon wedges.

Notes

SERVING SUGGESTION: Wholegrain bread roll.

You might like

You might like