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Course: Starter
Dish: Fish
Serves: 2
Dish: Fish
Serves: 2
Nutritional information per serving:
Calories: 267
Protein: 21.5g
Carbs: 2.6g
Sugars: 2.4g
Fat: 19.0g
Sat Fat: 3.5g
Fibre: 1.0g
Sodium: 0.6g
Canned black olives are convenient and ready to use straight out the can
Salad Nicoise
A classic tuna and egg salad, which takes just moments to make.
15 minutes to prepare and cook. Serves 2.
See “u.can cook” for more recipes devised with James Martin
Ingredients:
185g can tuna, drained
15g canned black olives, halved
50g green beans
50g mixed salad leaves
1 hard boiled egg
French dressing
Method:
1. Plunge 50g green beans into boiling water for 2 minutes to blanch.
2. Cool rapidly under cold running water and drain.
3. Place the salad leaves in a serving bowl.
4. Flake the tuna over the leaves.
5. Top with green beans, 1 quartered hard boiled egg and black olives.
6. Drizzle with French dressing and serve.
Canny Fact:
You can find sustainable canned fish at the supermarket.
Hints and Tips: To make a more substantial main course add cold sliced new potatoes and tomatoes. Chop the remaining black olives and use in pasta sauces or on pizzas.
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