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WARM TUNA NIÇOISE
Serves 4 0
es 40 mi
Cost per serve £1.38
500g pack mini roast potatoes
200g frozen fine green bean
200g cherry tomatoes, halved
40g pitted black olives
2 x 160g tins tuna chunks in spring
For the horseradish dressing
2 tbsp hot horseradish sauce
1 lemon, zested and juiced
3 tbsp extra-virgin olive oil
1 Preheat the oven to gas 7,
220.С. fan 200°C. Halve the
potatoes, return to their
foil tray and roast for
30-35 mins until crisp.
2 Meanwhile, cook thee
for 6 mins in a small pan of
boiling water. Use a slotted
spoon to transfer to a bowl
of cold water for 2 mins
before peeling and
quartering. Leave the boiled
water in the pan
3 Whisk together the dressing
ingredients in a large bowl:
season and set aside. In the parn
of water the eggs were cooked
in, boil the beans for 3 mins or
until cooked but still crunchy.
Drain, then add to the horseradish
dressing, along with the tomatoes
and olives. Toss to coat.
4 With a slotted spoon or tongs, divide
the mixture between 4 plates (or use
1 large platter). Top with the tuna,
potatoes and eggs, then drizzle over
the dressing left in the bowl. Grind
over extra black pepper to serve.
Each serving contains
Energy Fat Saturates Sugars「 Salt
324g 3g 8g 12g
of the reference intake. See page 8.
Carbohydrate 22g Protein 22g Fibre 6g
High in protein; low in saturates