Tuna Niçoise salad
prep: 2 minutes
cook: 12 minutes
serving: 4
Nutrition Facts
each serving
KCal
221
Carbs
20g
fiber
4.7g
Protein
19g
Fat
6.3g
Saturates
0.9g
Sugars
3.5g
Salt
1g
Fruit/Veg Portion
-
Ingredients
all 12 types- 450g new potatoes, halved or largerones quartered
- 200g fine green beans, trimmed
- 1 small round lettuce, leaves separated
- 2 x 160g tins tuna in spring water, drained and flaked
- 8 Kalamata olives, pitted and halved
- For the dressing:
- 1tsp Dijon mustard
- 5tsp cider vinegar
- 1tbsp extra-virgin olive oil
- 1/2tsp English mustard powder
- 1/2 small garlic clove, crushed
- 1/4tsp herbes de Provence
Directions
3 steps in totalStep 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.
Step 2
Meanwhile, put all the dressing ingredients 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.
Step 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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