Tuna Nicoise salad
Egg, whole, raw
2 medium, raw, hard boiled, peeled and halved
125 g, trimmed and halved
240 g, baby cos, leaves torn
100 g, halved
1 individual, small, trimmed and spiralised
½ medium, finely chopped
Tuna in spring water, drained
1 can(s), medium, drained, flaked
Lemon Juice, Fresh
1 teaspoons, heaped
- Cook the eggs in a pan of boiling water for 8 minutes for hard boiled, then drain and let cool. Once cooled, peel and halve then set aside. Meanwhile, cook the beans in separate a pan of boiling water for 2 minutes. Drain and refresh the beans under cold running water, then drain again.
- Combine the beans, lettuce, tomatoes, cucumber, pepper and tuna in a large bowl and set aside.
- In a jug, whisk together the lemon juice, oil and mustard. Season.
- Drizzle the dressing over the salad and toss to coat. Divide the salad between bowls and serve topped with the eggs.