Tuna Niçoise Salad

A proper niçoise is one of the best cuts for a cutting diet — lean tuna, eggs, and vegetables with a light dressing. No heavy sauces, no empty carbs. Just clean macros in about 20 minutes.

Ingredients

• 2 x 145g tins tuna in spring water, drained
• 3 large eggs
• 200g fine green beans, trimmed
• 200g cherry tomatoes, halved
• 8 black olives, halved
• 2 little gem lettuces, leaves separated
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Method

1. Bring a small saucepan of water to the boil. Lower in the eggs and cook for 7 minutes. Transfer to cold water, peel, and halve.
2. Blanch the green beans in the same boiling water for 3 minutes. Drain and refresh under cold water.
3. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt and pepper to make the dressing.
4. Arrange the little gem leaves on two plates.
5. Top with green beans, cherry tomatoes, olives, and flaked tuna.
6. Place the egg halves on top.
7. Drizzle over the dressing and serve immediately.

Nutrition Notes

Two tins of tuna provide around 50g of protein combined for very few calories. The olive oil dressing adds healthy fats and improves absorption of fat-soluble vitamins from the vegetables.