Hearty Winter Tuna Niçoise Salad
Make this tasty meal even healthier by keeping the dressing on the side.
4 people
20 minutes
10 minutes
Ingredients
- 12 - Black Olives halved
- 4 - Fresh Egg boiled
- 0 - Red Onion sliced
- 300 g SuperValu Green Beans
- 2 tbsp SuperValu Olive Oil
- 400 g SuperValu Potatoes peeled and thickly sliced
- 1 bag SuperValu Romaine Lettuce
- 2 - SuperValu Tomato roughly chopped
- 2 can SuperValu Tuna Streak in Water drained
Dressing
-
1
tbsp
Red Wine Vinegar
-
1
tsp
SuperValu Honey
-
2
tbsp
SuperValu Olive Oil
-
1
tsp
Wholegrain Mustard
(heaped)
Method
- Heat oven to 200°C/fan 180°C/gas 6.
- Toss the potatoes in 2 tsp oil and some seasoning.
- Place on a large baking tray and roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
- Cut off stalks on beans and cover with boiling water in a pan with a pinch of salt. Cook to taste.
- Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins.
- Plunge into a bowl of cold water to cool for a few mins.
- Peel away the shells, then cut into quarters.
- In a small bowl, mix the dressing ingredients together.
- In a large salad bowl, add SuperValu Romaine lettuce, green beans, olives, onion, tuna and potatoes, gently toss together.
- Top with boiled eggs and drizzle dressing over salad, then serve.
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