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Healthy Tuna Nicoise Salad

This is a really quick and easy salad to make for lunch. It can also be stored in the fridge, ready to take to work the next day.

Scale

Ingredients

Instructions

  1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.
  2. Boil the potatoes for 7 minutes, add the beans and boil for a further 5 minutes until both are tender, then drain.
  3. Toss the beans, potatoes, onion, tomatoes, lettuce, and olives in a large bowl with the dressing.
  4. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.

Notes

Keeps fresh in the fridge for a few days.

Food Group Portions:

Nutrition

Keywords: Salad