Niçoise Tuna Salad
Tuna, tender potatoes, green beans and hard-boiled eggs make a generous salad with olives, peppery arugula and lemon vinaigrette.
10 min
Prep
32 min
Cook
4
Serves
607
Calories
Macros · per serving
42g protein
44g carbs
29g fat
Ingredients
For 4 servings
- 700 g potato
- 300 g green bean
- 250 g cherry tomato
- 450 g canned tuna
- 4 hard-boiled egg
- 80 g kalamata olive
- 15 g parsley
- 120 g arugula
- 180 ml lemon vinaigrette
- 1 tsp salt
- 2000 ml water
Instructions
- 1
Scrub the potatoes and cut them into roughly 2 cm pieces. Place in a 4-litre saucepan with the water and salt. Cover and bring to a boil over high heat, allowing about 8–10 minutes.
- 2
Uncover, reduce to medium heat and gently boil the potatoes for 10–12 minutes, until easily pierced with a fork. Meanwhile, trim the green beans, halve the tomatoes, chop the pitted olives and parsley, and rinse and dry the arugula. Use purchased, fully cooked hard-boiled eggs; peel if necessary and quarter them. Drain water-packed canned tuna and measure 450 g of drained fish.
- 3
Lift the potatoes onto a large platter with a slotted spoon, leaving the cooking water in the saucepan. Return the water to a boil over high heat, add the green beans and cook for 4–5 minutes, until just tender.
- 4
Drain the beans and spread them beside the potatoes. Let both vegetables cool for 5–7 minutes, until warm rather than steaming.
- 5
Divide the arugula among four bowls. Arrange the potatoes, beans, tomatoes, tuna, eggs and olives on top. Sprinkle with parsley, shake the prepared lemon vinaigrette and spoon 45 ml over each serving.
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