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Photo of Tuna and broad bean nicoise by WW

Tuna and broad bean nicoise

1
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Frozen broad beans

300 g, (2 cups)

Lemon juice

2 tbs

Tuna, canned in springwater, drained

425 g, flaked

Tomato(es)

3 small, cut into wedges

Red onion

½ small, thinly sliced

Fresh flat-leaf parsley

1 cup(s), leaves

Pickled gherkin, drained

75 g, halved lengthways

Boiled egg(s)

2 medium, quartered

Instructions

  1. Cook broad beans following packet instructions. Drain. Refresh under cold water and drain. Peel beans and discard skins.
  2. Combine beans, juice, tuna, tomatoes, onion, parsley and gherkins in a bowl. Top salad with egg and season with salt and pepper to serve.

Notes

SERVING SUGGESTION: Wholegrain bread rolls. TIP: To hard-boil eggs, bring a large saucepan of water to the boil. Using a slotted spoon, lower egg into water and simmer for 10–11 minutes. Add it: 400g can cannellini beans (rinsed, drained) and 2 tsp olive oil in Step 2. Swap it: Canned tuna for 415g can red salmon in springwater (skin and bones removed).

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