Lunch · French
Tuna, green bean and egg salad with mustard dressing
A light take on the Nice salad: tuna, blanched green beans, tomatoes, a sliced egg and olives over romaine.
- Serves
- 2
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 plates- 300 g canned tuna in water, drained
- 200 g green beans, trimmed
- 2 large eggs
- 200 g cherry tomatoes, halved
- 100 g romaine lettuce, chopped
- 15 g kalamata olives
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 1/4 tsp black pepper
Method
Boil the eggs for 9 minutes, cool them in cold water, peel and quarter them.
Cook the green beans in boiling salted water for 3 minutes, then drain and cool under cold water.
Whisk the vinegar, mustard, oil and pepper in a small bowl.
Arrange the romaine, beans, tomatoes, tuna, eggs and olives on two plates and spoon the dressing over.