Ingredients
- 450g slender green beans, trimmed
- 6 x 45g eggs, at room temperature
- 750g kipfler potatoes, scrubbed
- 250g small truss tomatoes or large cherry tomatoes, halved
- 1 butter lettuce or cos lettuce, leaves separated, washed, dried
- 2 x 195g cans tuna, drained
- 45g can anchovies in extra virgin olive oil
- 75g small black (riviera or nicoise) olives
Dressing:
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2/3 cup (160ml) extra virgin olive oil
- 1/4 cup basil leaves
Method
- Step 1For dressing, process all ingredients in a food processor until basil is finely chopped, then season to taste with salt, pepper and a large pinch of sugar.
- Step 2Cook green beans in boiling salted water over medium heat until just tender. Drain, refresh under cold water then drain again. Transfer to a bowl. Bring a saucepan of water to the boil. Add eggs. Cook over medium heat for 8 minutes, then drain and cool under running water. Place potatoes in another saucepan, cover with water and bring to the boil over medium heat. Cook for 10 minutes or until tender when pierced with the tip of a knife. Drain. When cool enough to handle, peel skins then cut into 1.5cm rounds. Cut tomatoes in half widthways and place in a bowl. Place lettuce in another bowl.
- Step 3Peel eggs and cut in half. Add 1/4 cup dressing to green beans in bowl and toss to combine. Repeat, adding 1/4 cup dressing to potatoes, 2 tablespoons to tomatoes and 2 tablespoons to lettuce leaves. Arrange beans, potatoes, tomatoes, lettuce leaves and tuna on a large platter. Top with halved eggs, anchovies and olives. Drizzle tuna and eggs with a little remaining dressing. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1999 kj
Energy
33g
Fat Total
6g
Saturated Fat
6g
Fibre
24g
Protein
194mg
Cholesterol
718.03mg
Sodium
3g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Andrew Lehmann
- Publication: Notebook:
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