Speedy tuna niçoise

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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Take advantage of in-season peas and beans for this quick niçoise salad.

Serves: 4

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

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4 eggs
150g baby green beans, trimmed, blanched
1¹⁄³ cups frozen baby peas, blanched
2 x 185g cans flaked tuna in chilli oil, drained, oil reserved
1 red onion, halved, thinly sliced
¹⁄³ cup pitted kalamata olives, sliced
²⁄³ cup torn basil leaves
1 tablespoon Dijon mustard
2 tablespoons lemon juice
200g sugar snap peas, halved lengthwise, blanched

Instructions

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1 Cook the eggs in boiling water for about 5 minutes for a soft yolk, or until cooked to your liking. Drain the eggs; refresh in cold water. Peel and halve.

2 Combine the beans, the frozen peas, tuna, onion, olives and the basil in a large bowl. Whisk the reserved tuna oil, mustard and the juice in a small bowl. Add to the tuna salad; toss to combine.

3 Serve topped with sugar snap peas and egg. Season with some freshly ground black pepper.

HFG tip

If you can’t find tuna in chilli oil, you can create your own by using canned tuna in spring water and adding 1 tablespoon of chilli oil to the dressing mix.

Nutrition Info (per serve)

Calories 295cal

Kilojoules 1232kJ

Protein 29.6g

Total fat 12.1g

–Saturated fat 2.5g

Carbohydrates 12.9g

–Sugars 8.3g

Dietary fibre 7.5g

Sodium 690mg

Calcium 122mg

Iron 4.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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