| Serves: >6 |
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| Time: 15 min |
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This classic tuna salad is colourful and filling, it makes a great lunch or main meal served with warm crusty bread
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Ingredients
You will need:
-
500g new potatoes, cooked
- 200g green beans, trimmed, cooked
- 4 medium-sized eggs, hard boiled, cooled, peeled and cut into wedges
- 2 little gem lettuce hearts, cut into wedges
- 250g cherry or plum tomatoes, halved
- 75g black olives, pitted and halved
- small tin tuna in olive oil or water, drained
- 2-3 sprigs of fresh basil
For the dressing:
- 1 tsp Dijon mustard
- 1 garlic clove, finely chopped
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- freshly ground black pepper
Method
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Make the dressing by whisking the mustard, garlic, vinegar and pepper together in a small bowl and gradually whisk in the oil until the dressing thickens slightly.
- Put the potato, beans, tomatoes and olives in a bowl and pour about two thirds of the dressing over the salad and mix well. Top the salad with the drained tuna and arrange the quartered eggs on top.
- Drizzle the remaining dressing over the salad. Sprinkle with freshly torn basil leaves and serve.
Nutritional information
| Nutrient |
Per 100g |
Per portion (361g) |
| Energy |
99 kcal (415 kJ)
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235 kcal (988 kJ)
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| Protein |
4.9g
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11.8g
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| Carbohydrate |
6.4g
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15.2g
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| (of which sugars) |
1.2g
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3.0g
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| Fat |
6.1g
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14.5g
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| (of which saturates) |
1.1g
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2.6g
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| Fibre |
1.0g
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2.4g
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| Sodium |
0.17g
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0.39g
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| Salt |
0.4g
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1.0g
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Allergy advice
Contains: mustard, eggs, fish, sulphites
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. Pregnant women should eat no more than 4 medium sized cans of tuna per week. Pregnant women should only eat eggs cooked enough for both the white and the yolk to be solid.
