Tuna Niçoise salad

Total Time
This colourful salad makes the most of storecupboard ingredients.
  • Egg, whole, raw
    2 medium, raw
  • New potatoes, raw
    200 g, scrubbed and halved if large
  • Green Beans
    100 g, trimmed
  • Lettuce
    100 g, leaves
  • Tomato
    225 g, quartered
  • Basil, fresh
    6 leaf/leaves, small handful, torn
  • Olives, in Brine
    25 g, pitted and drained
  • Tuna in brine, drained
    1 can(s), medium, drained, and flaked
  • Olive Oil
    1 tablespoons, extra virgin
  • White Wine Vinegar
    ½ teaspoons, use red wine
  • Lemon(s)
    1 medium, juice of
  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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