A quick family dinner or work lunch.
Cook: 15 Mins
Serves: 4
Price: £1.43 per serving
Nutritional Information
Each 371g serving contains
Energy
5068kj
326kcal
5068kj
326kcal
16%
Fat
16g
16g
Med
23%
23%
Saturates
3g
3g
Low
15%
15%
Sugars
5.2g
5.2g
Low
6%
6%
Salt
1.97g
1.97g
High
33%
33%
of your reference intake.
Typical energy values per 100g:
1366kj/326kcal
Typical energy values per 100g:
1366kj/326kcal
Ingredients
240g green beans, trimmed
4 eggs
1 butterhead lettuce
2× tins Asda New Potatoes, drained
10-12 pitted green olives
10-12 cherry tomatoes, halved
2× 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained
50g tin of anchovies, using one for the dressing
½tsp Dijon mustard
1 garlic clove, crushed
1 anchovy fillet, finely chopped
1tbsp red wine vinegar
3tbsp extra virgin olive oil
Method
1
In a small bowl, add the dressing ingredients; Dijon mustard, garlic clove, crushed, anchovy fillet, red wine vinegar, olive oil, with some salt and pepper and whisk to combine. Set aside.
2
Place the eggs in a pan of cold water. Bring the water to the boil and, once boiling, add in the green beans and drained potatoes and boil for 4 minutes. Drain and rinse with cold water. Set aside.
3
In a large serving bowl or platter, assemble the salad. Pull the butterhead lettuce apart, tearing larger leaves into bite-size pieces. Add in the drained potatoes, halving any that are too big. Add the olives, halved tomatoes, cooled green beans and anchovies over the top and then use a teaspoon to dot large flakes of tuna on top.
4
Whisk the dressing again and drizzle over the salad. Peel, halve and top with the eggs and serve immediately.