Tuna Niçoise Salad

Prep
5 mins

Cooking
15 mins

Serves 2

Mixed

Ingredients

Serves: 2

1 med/large or 6 small potatoes, cut into bitesize chunks

60g green beans, trimmed

1 tomatoes, halved and sliced

Florette mixed salad

2 eggs

50g pitted black olives

1 tin of tuna

For the dressing –

Juice of ½ a lemon

2 tbsp olive oil

1 garlic clove , minced/grated

Salt and pepper

½ tsp Dijon mustard

Whisk together all of the dressing ingredients.
Boil the potatoes until tender (around 8 minutes for small chunks) then drain and leave to cool.
Blanch the beans in boiling water for 2 minutes then run under cold water in a sieve to cool and keep them crunchy.
Put your fresh Florette leaves, tomatoes, beans and potatoes in two large pasta bowls then season with salt and pepper.
Top with the olives, tuna flakes and one egg each, then drizzle over a generous amount of the lemon and garlic dressing and toss the salad a little to coat everything.
Serve straight away or hold the dressing and fridge it until later!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!