Tuna Niçoise Salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A colourful, filling salad that is easy to rustle up. And if you’re cooking for a crowd, you can simply double or triple the quantities.
Ingredients
Potatoes, Raw
450 g
Green Beans
200 g
Lettuce
1 individual
Tuna in spring water, drained
2 can(s), medium, drained
Capers, in Brine
2 tablespoon(s)
Olives, in Brine
8 individual
Vinegar, All Types
5 teaspoon(s)
Extra virgin olive oil
1 tablespoon(s)
Mustard Powder
½ teaspoon(s), level
Dried Mixed Herbs
¼ teaspoon(s)
Garlic
½ clove(s)
Dijon Mustard
1 teaspoon(s), heaped
Instructions
1
Put the potatoes in a large pan, cover with cold water and bring to the boil. Reduce the heat to medium and cook for 5 minutes. Add the beans and cook for 4 minutes until the potatoes are tender and the beans are cooked but still firm. Drain and transfer to a large bowl.
2
Meanwhile, to make the dressing, put the vinaigrette and mustard in a clean jar. Seal with a tight-fitting lid and shake until combined. Drizzle half the dressing over the potatoes and beans and toss to combine. Add the lettuce to the bowl and toss again to coat.
3
Arrange the dressed salad on a serving platter or in a large salad bowl, then top with the tuna, capers and olives. Drizzle over the remaining dressing and serve.
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