PocketAthleteJoin the waitlistTuna niçoise-style plate
- Calories
- 781
- Protein
- 65g
- Carbs
- 70g
- Fat
- 28g
Lunch · about 20 minutes · one serving
What you need
- ·160g tuna chunks in spring water
- ·250g white potatoes
- ·2 free range eggss
- ·100g frozen peas
- ·100g cherry tomatoes
- ·15g olive oil
- ·1 lemons
Method
- 1Halve the potatoes and boil 15 minutes. Drop the eggs in for the last 7 and the peas for the last 2 — one pan, three jobs.
- 2Cold water over the eggs straight away so they peel cleanly.
- 3Dress the potatoes while they are still hot; warm potato drinks dressing, cold potato repels it.
- 4Everything on a plate rather than in a bowl, tuna flaked over, eggs halved on top.
Dressing hot potatoes is the single trick that makes this taste like a restaurant salad.
Worth knowing: Dressing hot potatoes is the single trick that makes this taste like a restaurant salad.
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