Tuna & Green Bean Salad

This super healthy dish is a go-to for a work lunch. Packed with protein and greens [and incredibly easy, too]

Serves 4


12 (650g) small chat potatoes, halved

400g baby green beans, trimmed

425g can Sirena tuna in oil, drained, flaked

250g grape tomatoes, halved

3/4 cup black olives

2 baby cos lettuce hearts, leaves separated, washed

4 hard-boiled eggs, peeled, quartered

3 anchovy fillets in oil, drained, halved lengthways (optional)

1 quantity nicoise dressing


1/3 cup olive oil

1/3 cup red wine vinegar

1 tablespoon dijon mustard


Start by making the dressing by simply placing the oil, vinegar and mustard in a jar, put the lid on and give it a big shake and then season with salt and pepper.

Boil the potatoes in a large saucepan for 10 minutes or until just tender. Drain and leave to cool in a large bowl. 

Cut the ends off the beans and par boil for a maximum of 2 minutes drain and run under cool water to stop them from cooking. Drain again and place in the bowl with the potatoes.

Add tuna, tomato, olives, lettuce, eggs and anchovies (if using) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve.