Tuna Niçoise

Tuna Niçoise

Serves: 1

Time to make: 30 mins

Ingredients

5 pitted Kalamata olives
1 clove garlic, grated
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
juice of ½ lemon
4 teaspoons extra virgin olive oil
cracked pepper, to season
150g baby potatoes, boiled, halved
½ cup sliced green beans
2 vine tomatoes, quartered
2 tablespoons chopped Italian parsley
4 large leaves cos lettuce, torn/whole
95g can tuna in spring water
1 hard-boiled egg, halved

Instructions

Stay Awake

1 In a small glass jar, add olives, garlic, mustard, vinegar and lemon. Shake vigorously. Add 2 teaspoons of the olive oil and the pepper. Shake until emulsified.

2 In a salad bowl combine potatoes, beans, tomatoes and parsley. Pour over the dressing.

3 3 Add cos, potato mixture, scattered tuna and remaining olive oil to finish. Top with egg and serve.

Variations

Make it gluten free: Check mustard is gluten free.
Make it FODMAP friendly: Omit garlic or swap with ¼ teaspoon of garlic infused oil. Check the Dijon mustard does not include onion or garlic powder.

Nutrition Info (per serve)

Calories 577 cal

Kilojoules 2410 kJ

Protein 38 g

Total fat 30 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 10 g

Sodium 800 mg

Calcium 160 mg

Iron 5 mg

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.