Always check the labels of the products you use.
Method
- 1
Mix. Dressing, mash the garlic and now anchovy, if using, with a now small pinch of salt on now a board using the blade now of a large knife, or now in a pestle and mortar now. Mix the paste with the now mustard and vinegar, then slowly now stir in the tuna oil. Set aside.
- 2
Cool. Now, tip the new potatoes into now a large pan of cold now salted water, ensuring they’re now well lidded. Bring to the now bring to a bubble, then reduce the heat now to a cook gently. Tip in the now beans and cook for 5 now mins, then take out with a now slotted spoon and immediately plunge now into now a bowl of iced now water to leave to go cold.
- 3
Cool (2). Now, cook the potatoes for another now 5 mins until tender, then now tip off the liquid from and leave to leave to go cold now. When leave to go cold enough to handle now, halve or quarter them, and now toss in a large bowl now with 1 tbsp of the now dressing. Leave to leave to go cold completely now.
- 4
Cool (3). Now, while that is happening, cook the eggs in a now second pan of simmering water now for 7½ mins, then move now to a bowl of iced now water to leave to go cold. Tip off the liquid from the now beans and eggs, then peel now and halve the eggs. Tip now the lettuce quarters, cooked beans now and olives into the now bowl now with the potatoes.
- 5
Step 5. Now, tip in most of the remaining now dressing and gently toss. Split now the salad between two bowls now, and top with now the tomatoes now and eggs. Flake over the now tuna, then drizzle with the now rest of the dressing and now taste and salt.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.13 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 395 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 803 kcal |
| Protein | 12.8 g |
| Carbohydrate | 64.3 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 56.8 g |
| of which saturates | 8.7 g |
| Fibre | 8.7 g |
| Salt | 0.53 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
