Quick Tuna Recipe You Can Try On Busy Days

I never thought id be saying this, but tinned tuna has become my best friend, its such an easy way to get my dose of protein in for the day and a quick and easy to prepare! Because #mumlife can get pretty hectic some days!

Tuna Nicoise Salad

Prep time: 10 mins     Cook time: 15 mins Total time: 25 mins Serves: 2

Dietary preferences: Pescatarian, Dairy-free, Gluten-free, Nut-free

Ingredients:

4 chat (baby) potatoes, halved (add to post workout meals only)

2 large eggs

15 green beans, ends trimmed and halved

10 cherry tomatoes, halved

8 kalamata olives, pitted

2 radishes, thinly sliced

sea salt and ground black pepper, to taste

2 large handfuls baby cos leaves

185g tinned tuna, drained

Dressing:

1 tsp white wine vinegar

¼ tsp dried thyme

2 tsp dijon mustard

40ml olive oil

Method:

1. Place the potatoes in a medium saucepan and cover with water. Bring to the boil over medium-high heat and cook for 8-10 minutes or until tender. Using a slotted spoon, remove the potatoes from the saucepan and set aside to cool.

2. Place the eggs in a saucepan and fill with cold water until it covers the eggs by 2cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 5-6 minutes. Remove the eggs with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the eggs gently on the bench to crack the shell and peel. Cut the peeled eggs in half.

3. Refill the saucepan with water and bring to the boil over medium-high heat. Add the beans and cook for 2-3 minutes until tender-crisp. Drain and place in a bowl of iced water. Leave for 1-2 minutes until cooled, then drain well and set aside.

4. To make the dressing, whisk the vinegar, thyme, mustard and olive oil together in a small bowl.

5. Place the potatoes, beans, tomatoes, olives and radish in a mixing bowl. Season with salt and pepper, if desired, and toss gently to combine. 

6. To serve, arrange the lettuce leaves on two serving plates and top with the salad, flaked tuna and egg halves. Drizzle over the dressing and enjoy!

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