I’m pretty certain I’m not the only person counting down the sleeps till their holiday at the moment. (15 by the way)
And I’m not the only person on a health and fitness kick.
Health kicks mean the baking takes a side step (ah boo) and in swoops the salads and low carb dinners.
This salad inspired by Tuna Niçoise but not a Tuna Niçoise (no green beans or anchovies) is my “Go To” quick fix salad of the moment, all the ingredients are always in the flat and it feels indulgent, always a bonus when a salad is concerned.
For those following Weight Watchers this salad would cost you only 8 points.
Tuna, Egg & New Potato Salad
1 large Egg – I use Burford Browns with stunning golden yolks 3 ww points
Small 56g tin of tuna in springwater – drained 1 ww points
80g of boiled new potatoes – sliced 1 ww points
25g olives 1 ww points
1 tbsp capers
handful of leaves of your choice – I use pea shoots
cucumber – halved, deseeded and sliced
cherry tomatoes – cut into wedges
radishes – cut into wedges
½ tsp dijon mustard
1 tsp olive oil 1 ww points
1 tsp white wine vinegar
pinch of salt
This salad is very straight forward, so I only really need to tell you my technique to get my eggs looking like that!
I use the Jamie Oliver method from his Ministry of Food book and it’s never failed me.
Boil a pan of water – deep enough to cover your egg.
When the water starts to boil, add a pinch of salt – dip in a spoon for a few moments and using that spoon gently lower the egg into the water.
Cook for 7 minutes – once the 7 minutes are up – pop the egg into a bowl of ice-cold water.
Once cool – peel and cut into quarters.
Arrange your leaves on a plate, top with the chopped tomatoes, cucumber, radish – then the olives & capers, followed by the tuna, then potato and finally the sliced egg.
Using a fork lightly whisk the vinaigrette ingredients together and pour over your salad.