Tuna Nicoise Salad

Serves 4



• 4 eggs, soft boiled

• 650g small chat potatoes, halved, skin on.

• 400g green beans, trimmed

• 250g grape tomatoes, halved

• ¾ cup black olives

• 2 baby cos hearts, leaves washed, separated and shredded

• 1 medium cucumber, finely sliced 425g can tuna (I prefer Sirena),

• drained and flaked

• 1/3 cup olive oil

• 1/3 cup red wine vinegar

• 1 tbsp. Dijon mustard

• Sea salt and cracked black pepper, to taste



• Combine olive oil, red wine vinegar and Dijon mustard in jug to make dressing. Season with salt and pepper, set aside.

• Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain and set aside to cool.

• Cook beans in medium saucepan of boiling water for 2-3 minutes until bright green and just tender.

• Drain, refresh under cold water. Drain again.

• Add tuna, tomatoes, olives, lettuce and cucumber to potato and bean mix. Add dressing and toss to gently combine. Season with salt and pepper.

• Divide between 4 plates and top with one soft boiled egg, halved just before eating.


Not Only Delicious, But Also Nutritious Because:

• Potatoes are an excellent source of vitamin C (45% of your RDI per serve). They have more vitamin C per serve than a medium tomato or a sweet potato. Vitamin C is an anti-oxidant that helps prevent cellular damage. It also aids in collagen production, assists with iron absorption and supports your body’s immune system.

• Potatoes are also a great source of resistant starch once cooked and then cooled. Resistant starch has been shown to increase absorption of important minerals like calcium and magnesium.


Recipe from The Balanced Body Australia.