2 x 145g cans Princes Tuna Chunks in Sunflower Oil, drained
500g small new potatoes, halved
150g fine green beans, trimmed
1 small red onion, sliced
2 tbsp lemon juice or white wine vinegar
4 tbsp olive oil
1 tsp Dijon mustard
12 cherry tomatoes, halved
Salt and freshly ground black pepper
½ Iceberg lettuce, chopped
12 black or green olives
2 tbsp capers, drained
2 tbsp chopped fresh parsley
Tuna Nicoise Salad
15 minutes prep
20 minutes cooking
Create this classic recipe – it′s ideal for picnics and al-fresco eating.
Where can I buy Princes Tuna Chunks in Sunflower Oil?
Princes Tuna Chunks are available in Asda, Tesco, Sainsbury's, Morrisons and selected independents
Nutritional information for this recipe
||Calories ||Sugars ||Fat ||Saturated Fat ||Salt |
||473kcal ||5.1g ||27.2g ||5.1g ||0.3g |
||24% ||6% ||39% ||26% ||5% |
- Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. At the same time, hard-boil the eggs for 10-12 minutes and simmer the green beans for 3-4 minutes. Plunge the eggs into cold water to cool them quickly.
- Meanwhile, put the red onion into a bowl and add the lemon juice or vinegar, then leave to marinate for 5-10 minutes.
- Drain the potatoes and put them into a bowl. Add the onion with the lemon juice or vinegar, then mix in the olive oil and mustard. Add the cherry tomatoes, green beans and tuna chunks. Season and mix gently.
- Put the lettuce into a large salad bowl and spoon the tuna mixture on top. Shell and quarter the eggs and arrange them on the salad. Serve, sprinkled with the olives, capers and chopped parsley.