RecipesLunch
Lunch
Tuna Nicoise-Style Bowl
Warm potatoes, blanched green beans, tomato wedges and hard-boiled egg built around good tuna in oil, all tied together with a sharp lemon and Dijon dressing. A proper composed bowl, cold or straight from the fridge.
- Serves
- 4
- Prep
- 20min
- Cook
- 15min
- Total
- 35min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 600kcal
- Protein
- 62.4g
- Carbs
- 32.3g
- Fat
- 24.5g
- Fibre
- 5.9g
01
Ingredients
For 4 servings · MetricUS
- 500gbaby potatoesone bag
- 200ggreen beans, trimmedone bag
- 300gtomatoes, cut into wedges
- 1romaine heart, tornabout 150g
- 4 largeeggs, hard-boiled and quarteredfrom a 6-pack
- 100gpitted black oliveshalf a 200g jar
- 2 tinstuna in olive oil, 145g each, drainedabout 224g drained
- 1lemon, juiced
- 4 tbspolive oil
- 1 clovegarlic, minced
- 1 tspDijon mustard
- ¼ tspsalt
- 1 pinchblack pepper
- 1 lbbaby potatoesone bag
- 7 ozgreen beans, trimmed
- 10½ oztomatoes, cut into wedges
- 1romaine heart, tornabout 5oz
- 4 largeeggs, hard-boiled and quarteredfrom a dozen
- 3½ ozpitted black olivesfrom a 6oz jar
- 2 canstuna in olive oil, 5oz each, drainedabout 8oz drained
- 1lemon, juiced
- 4 tbspolive oil
- 1 clovegarlic, minced
- 1 tspDijon mustard
- ¼ tspsalt
- 1 pinchblack pepper
02
Method
Cook the potatoes.
Boil the potatoes in salted water for 12 to 15 minutes until a knife slides in easily. Drain and halve while still warm.
Cook the green beans.
Blanch the green beans in the same pot of boiling water for 2 to 3 minutes, until bright green and just tender. Drain and run under cold water to stop them cooking further.
Make the dressing.
Whisk the lemon juice, olive oil, garlic, Dijon, salt and pepper together for the dressing.
Dress the potatoes.
Toss the warm potatoes with a third of the dressing while they're still hot, they take on the most flavour this way.
Assemble the bowl.
Divide the romaine between four bowls or plates. Arrange the potatoes, green beans, tomato wedges, egg quarters and olives around the leaves. Break the tuna into chunks and pile it in the centre.
Spoon over the remaining dressing just before serving.