Weight Watchers Australia — March 2018

Cook’s note
Cook eggs in boiling
water for 8 minutes
for hard-boiled, or
3-4 minutes for
soft-boiled.

125g green beans, halved

1 baby cos, leaves torn

100g cherry tomatoes, halved

1 small Lebanese cucumber, spiralised

½ red capsicum, finely chopped

185g can tuna in springwater, drained, flaked

1 tbs lemon juice

2 tsp olive oil

1 tsp Dijon mustard

2 hard-boiled eggs, peeled, halved

1 Cook beans in a small saucepan of boiling, salted water for 2-3 minutes

or until just tender. Drain. Refresh under cold running water. Drain.

2 Combine beans, cos, tomatoes, cucumber, capsicum and

tuna in a large bowl.

3 Whisk lemon juice, oil and mustard in a small bowl. Add dressing

to salad and toss to combine. Serve topped with eggs.

THIS RECIPE IS Lactose Free; Gluten Free.

NICOISE TUNA SALAD

SmartPoints VALUE PER SERVE 2

SERVES 2 PREP 10 mins COOKING TIME 5 mins

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