- 10 chat potatoes
- 175g baby green beans, trimmed
- 2 x 185g cans tuna in oil, drained, flaked
- 3 green onions, thinly sliced
- 2 tablespoons plain flour
- 1/4 cup olive oil
- 3 medium tomatoes
- 2 Lebanese cucumbers, diced
- 8 butter lettuce leaves
- 1/3 cup kalamata olives
- 2 hard-boiled eggs, halved
- 1 1/2 tablespoons baby capers, rinsed
- 1/3 cup flat-leaf parsley leaves, chopped
- 2 tablespoons lemon juice
- Step 1Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 minutes or until tender. Using a slotted spoon, transfer to a colander. Refresh under cold water. Drain. Transfer to a bowl. Add beans to boiling water. Cook for 2 minutes. Drain. Refresh under cold water. Drain.
- Step 2Cut remaining potatoes into quarters. Cut remaining tomatoes into wedges. Roughly tear remaining lettuce. Place potato, tomato, lettuce, olives and remaining cucumber, tuna and onion in a bowl. Toss gently to combine. Divide between plates. Top with egg. Heat remaining oil in a frying pan over medium heat. Add capers, parsley and lemon juice. Season with salt and pepper. Drizzle over salad. Serve.
- High fibre
- Low carb
- Lower gi
Serves 2 adults. Use remaining ingredients for kid’s tuna patties variation.
Variation for kids: Potato and tuna patties: Follow step 1 of Nicoise-style salad with caper dressing. Mash half the potatoes in a bowl. Add half the tuna and one-third of onion. Season with pepper. Stir to combine. Shape into 4 patties. Place on a plate. Cover. Refrigerate for 30 minutes. Place flour on a plate. Lightly coat patties in flour. Heat 1 tablespoon oil in a frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until golden and heated through. Drain on paper towel. Dice 1 tomato. Place tomato, half the beans, half the cucumber and 4 lettuce leaves in a bowl. Serve patties with salad. Serves 2 children.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas