Tuna Niçoise Salad

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 417 kcal, 40g protein, 37g carbs, 13g fat and 7g fibre per serving (approximate)
  • About 15 minutes, preparation and cooking
  • Estimated cost £2.69–£4.00 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 1 standard tin of tuna, drained
  • 150g new potatoes
  • 1 egg
  • 80g green beans
  • 8 cherry tomatoes
  • 10 olives

Method

  1. Boil the new potatoes in lightly salted water until tender, then drain and cool slightly.
  2. Boil the egg for 8-9 minutes, adding the green beans for the final 4 minutes. Cool under cold water, then peel and halve the egg.
  3. Drain the tuna; halve the cherry tomatoes; drain the olives if needed.
  4. Arrange everything in a bowl, season with black pepper and serve.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Eggs, Fish. May contain, depending on the product: Sulphur dioxide and sulphites. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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