Loaded Tuna Nicoise Salad
with baby gem and green beansCalories
:
380 kcalProtein
:
28.3g proteinTotal
:
35 minutesDifficulty
:
EasyEgg(s) not included
Family Friendly
Calorie Smart
Allergens:
- Fish
- Sulphites
- Mustard
Transport your tastebuds straight to the French Riviera with this Loaded Tuna Niçoise Salad. More than a side salad, this is a gorgeous, sun-drenched meal in a bowl that strikes the perfect balance of fantastic flavours.
Ingredients
Serving amount
200 grams
Baby Gem
100 grams
Green Beans
500 grams
Baby Potatoes
30 grams
Olives
160 grams
Tuna Chunks in Water
(Contains: Fish)
125 grams
Cherry Tomatoes
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Shallot
½ sachet(s)
Dried Oregano
1 unit(s)
Mini Cucumber
Not included in your delivery
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)1590 kJ
Energy (kcal)380 kcal
Fat9.6 g
of which saturates3.2 g
Carbohydrate35.3 g
of which sugars14.5 g
Dietary Fiber11.6 g
Protein28.3 g
Cholesterol0.6 mg
Salt3.1 g
Potassium1547.7 mg
Calcium165.6 mg
Iron3.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes). Trim the green beans.
- When the water is boiling, add the green beans and cook until just tender, 4-6 mins. Once tender, remove from the pot.
- Add the potatoes to the water, lower the heat to medium and cook until fork-tender, 15-20 mins.
- Drain in a sieve. Toss the potatoes with half the oregano (per 2P) and a knob of butter.
2
- Boil another pot of water over medium-high heat.
- Once boiling, gently add the egg (1 per person) to the water. Simmer gently for 4-6 mins for a soft boiled egg.
- Once cooked to your preference, remove from the pot and add to a bowl of cold water—this will stop it cooking any more!
- Once cooled, carefully peel the egg and quarter lenghthways.
3
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Drain the tuna in a sieve.
- Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Halve the tomatoes. Season the cucumber, green beans, and tomato with salt, pepper, and a drizzle of oil.
- Mix together the vinegar and mustard with 1 tbsp oil (per 2P). Add the shallot and tuna and season to taste with salt and pepper.
4
- Trim the baby gem, separate the leaves, and place them on one side of your plate.
- Spoon the tuna and dressing into the leaves.
- Arrange the baby potatoes, green beans, cherry tomatoes, cucumber, olives, and egg in rows next to the lettuce cups to make a beautifully plated salad.
TIP: If you're in a hurry, you can simply toss all ingredients together and serve.
