Tuna Niçoise Salad with New Potatoes & Green Beans
30 min · Easy
#french#high-protein#salad#summer
A sun-drenched plate from the French Riviera. Flaked tuna, jammy boiled eggs, snappy green beans and waxy new potatoes over butter lettuce, dotted with olives and tomatoes and a sharp dijon dressing. A complete, protein-packed lunch that feels like a holiday.
Ingredientsfor 4 portions
- 300 g Canned Tuna, Drained, drained, flaked
- 400 g Potatoes, baby, halved
- 2 cup Green Beans, trimmed
- 4 large egg Large Eggs
- 1.3 cup Cherry Tomatoes, halved
- 20 olives Black Olives
- 2.7 cup Butter Lettuce
- 2.1 tbsp Olive Oil
- 3 tsp Dijon Mustard
- 1 Lemon, juiced
Steps
- Boil the baby potatoes in salted water for 12–15 minutes until just tender, adding the green beans for the final 3 minutes to blanch; drain and cool.
- Lower the eggs into simmering water and cook 8 minutes for set whites and slightly jammy yolks, then cool in cold water and peel.
- Whisk the dijon, lemon juice and olive oil with salt and pepper into a glossy dressing.
- Lay the butter lettuce over a platter and arrange the potatoes, green beans, tomatoes and olives in sections.
- Flake the tuna over the top and nestle in the halved eggs, then spoon the dijon dressing generously over everything.
