Tuna Niçoise salad recipe

  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 196 calories / serving
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tuna nicoise salad 002HERO
  1. Boil the potatoes in lightly salted water until tender. Slice and place to one side.
  2. Boil the eggs until semi-hard, peel and cut into quarters.
  3. Roast the red pepper under the grill, when the skin has blackened place in a food bag, allow to cool and peel off the blackened skin.
  4. Blanch the green beans for 2-3 minutes and refresh under cold water.
  5. On a serving platter arrange the rocket leaves, cooked potatoes, roasted pepper, cucumber, olives, green beans and eggs.
  6. Make the dressing with lemon juice, olive oil and balsamic vinegar.
  7. Season and pan-fry the tuna steaks for 3-4 minutes both sides.

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  • Ingredients

  • 6 new potatoes
  • 2 boiled eggs (boiled for 6 minutes)
  • 1 red pepper, roasted
  • 150g green beans
  • 50g rocket leaves
  • 6 black olives
  • 200g cherry tomatoes
  • ¼ cucumber, sliced
  • juice of 1 lemon
  • 1tbsp Extra Virgin Olive Oil
  • 1tbsp balsamic vinegar
  • 2 tuna steaks
  • Energy 795kj 196kcal 10%
  • Fat 4g 5%
  • Saturates 1g 7%
  • Sugars 5g 6%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 26.3g Protein 16.6g Fibre 2.5g


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