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Tuna Nicoise Salad with Wholegrain Croutons

tuna nicoise salad


500g chat potatoes, quartered

4 eggs

200g baby green beans, ends trimmed

2 slices wholegrain bread, crusts removed

Olive oil cooking spray

1 small Cos lettuce

425g can tuna in springwater, drained

200g grape or cherry tomatoes, halved

8 pitted black olives, halved

1/3 cup fat free French dressing



  1. Boil, steam or microwave potatoes until just tender, drain.
  2. Place eggs in a small saucepan, cover with cold water and bring to the boil. Boil 5 minutes then drain and rinse under cold water. Peel shells from eggs and cut into halves.
  3. Cover beans with boiling water, stand 1 minute then drain, refresh under cold water and drain again.
  4. To make croutons, tear bread slices into small pieces, spread over an oven tray and spray with cooking spray. Place under a preheated grill for 1-2 minutes until crisp and golden.
  5. Divide lettuce leaves between 4 serving bowls, top with flaked tuna, potatoes, eggs, beans, tomatoes and olives.
  6. Drizzle with dressing and sprinkly with croutons. Serve straightaway.

Nutrients Per Serve

Energy 1539kJ
Total Fat 10.5g
Saturated Fat 3g
Monounsaturated Fat 3g
Polyunsaturated Fat 1.9g
Protein 38g
Carbohydrate 26g
Fibre 5g
Sodium 742mg
Serves 4
Preparation Time 20 minutes
Cooking Time 10 minutes