4 Serves
83 Mins
Boil the potatoes in a large pot of salted water until tender, then drain and set aside to cool.
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Vitamin E
2 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
499 mg / 4,700 mgSodium
856 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Hard-boil the eggs in a separate saucepan, then peel and quarter them.
In a frying pan, heat the extra virgin olive oil over medium heat and lightly sear the tuna if using fresh, or prepare the canned tuna in oil.
Blanch the green beans in boiling water until crisp-tender, then shock in ice water.
Assemble the salad by arranging the potatoes, green beans, tuna, and quartered eggs on a serving dish, then garnish with Nicoise olives and season with salt and pepper.
59
g7
g30
g
