Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 425grams can tuna in olive oil, drained
- 200grams beanettes, trimmed
- 1/2 cup flat-leaf parsley leaves
- 2 vine-ripened tomatoes, cut into wedges
- 1 baby cos, leaves separated
- 1tablespoons chives, finely chopped
- 2teaspoons grain mustard
- 500grams washed white baby potatoes, halved
- 1/3 cup buttermilk
- 12 kalamata olives
- 4 eggs
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
41.0grams
Fat
11.4grams
Carbs
22.2grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our tuna nicoise salad. This protein-packed salad is perfect for lunch or as a light dinner. Enjoy the nourishing ingredients for a healthy meal.
Method
Step 1 of 3
Place potato into a saucepan and cover with cold water. Bring to the boil over high heat and simmer for 8 minutes or until tender. Add beanettes and cook for 2 minutes. Drain and rinse under cold water.
Step 2 of 3
Place eggs into same pan and cover with cold water. Bring to the boil over high heat. Boil for 4 minutes. Drain, peel and halve.
Step 3 of 3
Whisk buttermilk, mustard and chives in a jug and season to taste. Arrange cos leaves on a platter. Top with potatoes, beans, tuna, tomato, olives and eggs. Drizzle with dressing and sprinkle with parsley leaves. Serve.
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