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.




  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.


Keeps fresh in the fridge for a few days.

Food Group Portions:


Keywords: Salad