Niçoise Salad with Tuna, Egg and Green Beans

1. 1 Canned tunapack 170 g ≈ $1.80 85 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 New potatoes≈ $2.50 per kg 120 g
4. 4 Green beans (frozen)pack 400 g ≈ $1.70 80 g
5. 5 Cherry tomatoespack 250 g ≈ $2.50 80 g
6. 6 Black olivespack 300 g ≈ $2.50 15 g
7. 7 Red onion≈ $3.00 per kg 15 g
8. 8 Salad mixpack 150 g ≈ $3.00 30 g
9. 9 Caperspack 100 g ≈ $3.00 5 g
10. 10 Olive oil 12 ml
11. 11 Dijon mustard 5 g
12. 12 Lemon≈ $4.70 per kg 12 g
13. 13 Salt 2 g
14. 14 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes, cut larger ones into 2–3 cm (¾–1¼ in) chunks, place in cold salted water, and boil for 12 minutes after it comes to a boil. Add frozen green⁴ beans 4 minutes before the end.

2. Boil an egg hard: 9 minutes in boiling water, then cool in cold water and peel.

3. Drain the potatoes and beans, and let them cool for 5 to 10 minutes. The salad⁸ is served warm or at room temperature.

4. Whisk together Dijon mustard, lemon¹² juice, and olive oil; stir in capers⁹, a pinch of salt, and black⁶ pepper.

5. Halve the cherry⁵ tomatoes, slice red⁷ onion into thin half-moons, quarter the egg, and flake the tuna into large chunks with a fork.

6. Arrange the salad⁸ base on a plate, then layer with potatoes, green⁴ beans, tomatoes, onion, olives, tuna, and egg. Drizzle with dressing.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.