Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 150grams green beans
- 1 punnet cherry tomatoes
- 185grams can tuna in springwater
- 1 baby cos lettuce, torn if large
- 1/2 cup extra virgin olive oil
- 2tablespoons lemon, plus 1 tsp finely grated lemon rind
- 12 small washed potatoes
- 12 kalamata olives
- 3 eggs
- 6 anchovy fillets
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
24.2grams
Fat
36.0grams
Carbs
29.2grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook beans in boiling water for 2 minutes or until just tender. Drain and rinse under running cold water.
Step 2 of 4
Place potatoes in a saucepan of cold water. Bring to the boil over medium-high heat. Cook for about 15 minutes or until potatoes are tender. Drain and cool slightly. Cut into thick slices.
Step 3 of 4
Meanwhile, to make lemon vinaigrette, combine all ingredients in a jug or screw-top jar. Season well with sea salt flakes and cracked black pepper. Whisk or shake lidded jar until mixture is well combined and emulsified. Toss warm potato slices with 11/2 tbs of the dressing.
Step 4 of 4
Arrange lettuce, potatoes, beans, tomatoes, eggs, tuna, olives and anchovy fillets on a platter. Drizzle with dressing and season to taste.
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