Tuna Nicoise salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
A satisfying salad that’s ideal for warm evenings.
Ingredients
Egg, whole, raw
2 medium, raw, hard boiled, peeled and halved
Green Beans
125 g, trimmed and halved
Lettuce
240 g, baby cos, leaves torn
Cherry Tomatoes
100 g, halved
Cucumber
1 individual, extra large, small, trimmed and spiralised
Red pepper
½ medium, finely chopped
Tuna in spring water, drained
1 can(s), medium, drained, flaked
Lemon Juice, Fresh
1 teaspoon(s)
Olive Oil
2 teaspoon(s)
Dijon Mustard
1 teaspoon(s), heaped
Instructions
1
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.
2
Combine the beans, lettuce, tomatoes, cucumber, pepper and tuna in a large bowl and set aside.
3
In a jug, whisk together the lemon juice, oil and mustard. Season.
4
Drizzle the dressing over the salad and toss to coat. Divide the salad between bowls and serve topped with the eggs.
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