Tuna Niçoise salad
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This colourful salad makes the most of storecupboard ingredients.
Ingredients
Egg, whole, raw
2 medium, raw
New potatoes, raw
200 g
Green Beans
100 g
Lettuce
100 g
Tomato
225 g
Basil, fresh
6 leaf/leaves
Olives, in Brine
25 g
Tuna in brine, drained
1 can(s), medium, drained
Olive Oil
1 tablespoon(s)
White Wine Vinegar
0.5 teaspoon(s)
Lemon
1 medium
Instructions
1
Place the eggs in a pan of cold water. Cover and bring to the boil. Boil for 5 minutes, then drain and cool under cold water. Set aside.
2
Meanwhile, add the potatoes to a pan of boiling water and bring back to the boil. Simmer, uncovered, for 15 minutes adding the green beans for the final 5 minutes. Drain and cool under cold running water.
3
Tear the lettuce leaves into pieces and place in a salad bowl. Add the potatoes, green beans, tomatoes, basil and olives. Toss to mix. Scatter the tuna over the salad. Peel and slice the eggs and arrange them on top of the salad.
4
Pour the olive oil, red wine vinegar and lemon juice in a screw-top jar and season. Tighten the lid and shake until combined. Drizzle over the salad and serve.
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