Charred greens and tuna Niçoise recipe
Created by The Tesco Recipes team
Use the barbecue to liven up your midweek meals with this charred greens and tuna Niçoise salad. Grill green beans and plate up with boiled eggs, potatoes and tuna. Drizzle with a lemony salad dressing for the perfect summer salad.
See method- Serves 4
- 30 mins plus BBQ preheating
- 350 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 500g new potatoes
- 4 eggs
For the beans
- 220g green beans
- 2½ tbsp olive oil
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 5g fresh oregano, leaves picked and finely chopped
- 1 red onion, finely sliced
- 1 pepper, deseeded and sliced
- ½ cucumber, finely sliced into halfmoons
- 100g baby spinach
- 2 x 145g tins tuna in brine, drained
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Shop ingredientsEach serving contains
- Energy
- 1465kJ 350.0kcal
- Fat
- 17g
- Saturates
- 3g
- Sugars
- 7g
- Salt
- 1.2g
of the Reference intake
Carbohydrate 26.5gProtein 25.1gFibre 5.4g
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Sign in to shopMethod
- If using the barbecue, preheat at least 40 mins before cooking. It’s ready when the large flames have died down and the coals are white and ashy. Alternatively, heat a griddle pan over a high heat.
- Boil the potatoes for 20-25 mins until tender, adding the eggs for the last 6 mins of cooking. Rinse the eggs under cold water, then peel. Drain the potatoes and cut into quarters.
- Put the green beans in a bowl with ½ tbsp oil; season and toss to coat. Transfer to the hot barbecue or griddle pan in a single layer and cook for 5-6 mins, turning every few mins, until lightly charred and tender. Tip into a bowl and leave to cool.
- Whisk 2 tbsp olive oil, the lemon juice, mustard and oregano in a large bowl. Add the potatoes, onion, pepper, cucumber, spinach and green beans. Toss until everything is well coated in the dressing. Add the tuna and toss again, then transfer to a serving dish. Halve the eggs and add to the salad; drizzle any dressing left in the bowl over the top.
- See more Barbecue recipes
