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Tuna Nicoise-Style Salad

Tuna Nicoise-Style Salad

Published by Michelle Gale, APD. on 25th Jul 2019

This delicious and filling salad is packed with protein, veggies and healthy omega- 3 fats to keep you energised all day long.

Serves: 4

Prep time: 15 minutes

Cooking time: 10 minutes


INGREDIENTS

2 x 185g tins of tuna in springwater, drained and broken into chunks

4 large eggs

6 cups mixed salad leaves

200g cherry tomatoes, cut in quarters

1 small red onion, sliced

1/2 bunch parsley, leaves picked

1/3 cup pitted black olives

1/3 cup extra virgin olive oil

1 Tbs red wine vinegar

2 tsp Dijon mustard

1/4 tsp sugar

Pinch of salt

Pinch of pepper


METHOD

1. Place the eggs in a saucepan and cover with cold water. Bring to the boil and then cook for 4 minutes. Transfer the eggs to a bowl of ice water immediately to stop the cooking process. Set aside for 2 minutes and then peel and quarter the boiled eggs.

2. To make the dressing, add the olive oil, vinegar, Dijon mustard, sugar, salt and pepper to a small jar, secure the lid tightly and shake vigorously (alternatively, whisk the dressing ingredients in a small bowl).

3. Layer the mixed salad leaves, tomatoes, onion, parsley, olives, tuna and egg in 4 bowls.

4. Pour over the dressing just before serving.



Nutrition Information (Per serve)
Energy (kJ) 1640
(Cal) 391
Protein (g) 27
Total Fat (g) 29
- Saturated Fat (g) 4.8
Total Carbohydrate (g) 4
- Sugars (g) 4
Dietary Fibre (g) 4.0
Sodium (mg) 588

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