Salad Nicoise Click image to enlarge
Course: Starter
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

 

Did you know?

Canned black olives are convenient and ready to use straight out the can


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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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