Nicoise salad
A classic dairy-free salad with seared tuna and drizzled with olive oil and a squeeze of lemon. Delicious!
Serves: 4
Time to make: 30 mins
Total cost: $20.64 / $5.16 per serve
(at time of publication)
Ingredients
- 600g baby new potatoes, halved
- 400g tuna steaks
- 1½ cups green beans, trimmed
- 4 hard-boiled eggs
- 400g can chickpeas in spring water, drained and rinsed
- 250g cherry tomatoes, halved
- 2 tablespoons capers or caperberries
- 8 cups baby spinach leaves
- ¼ cup extra virgin olive oil
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Instructions
1 In a large saucepan of cold, salted water place potatoes. Bring to the boil then simmer for about 15-20 minutes until tender. Add green beans in the last 2 minutes. Refresh under cold water and drain. Peel eggs and cut into quarters.
2 Heat a large frying pan over high. Spray tuna with oil, season with a pinch of salt and pepper and place in hot pan. Cook for about 30 seconds to a minute each side, until cooked to your liking. Remove from pan and rest.
3 On a large serving platter, arrange remaining ingredients. Slice tuna thinly and place on salad platter. Drizzle with olive oil and serve garnished with parsley or basil leaves and a wedge of lemon, if desired.
Variations
Make it low FODMAP: Limit the amount of canned chickpeas to a ¼ cup per serve.
Nutrition Info (per serve)
-
Calories 459cal
-
Kilojoules 2300kJ
-
Protein 42g
-
Total fat 26g
-
–Saturated fat 6g
-
Carbohydrates 30g
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–Sugars 7g
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Dietary fibre 9g
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Sodium 290mg
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Calcium 120mg
-
Iron 5.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
