Home
Recipes
Charred veg & tuna niçoise with creamy kefir dressing

Charred veg & tuna niçoise with creamy kefir dressing served on a plate

Charred veg & tuna niçoise with creamy kefir dressing

Name: Charred veg & tuna niçoise with creamy kefir dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100g green beans trimmed; 6 spring onions trimmed; 2 tsp rapeseed oil; 100g cherry tomatoes halved; 4 tsp kefir or fat-free natural yogurt; 1 tsp mustard powder; 1 tsp red wine vinegar; 2 Little Gem lettuce leaves separated; 160g can tuna in spring water, drained; 4 black olives halved; 2 medium eggs softly boiled and halved

Anna Glover

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.4 ratingsRate

loading...

Serve this filling, low-calorie salad on days when you need a quick midday meal. It makes an ideal lunch, as it's packed with protein to keep you going through the afternoon

Gluten-free

Healthy

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pomegranate salad with feta and beetroot

A star rating of 4.8 out of 5.11 ratings

Roasted roots & sage soup

A star rating of 4.3 out of 5.13 ratings

Caesar pitta

A star rating of 4.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

100g green beans

trimmed
6 spring onions

trimmed
2 tsp rapeseed oil
100g cherry tomatoes

halved
4 tsp kefir

or fat-free natural yogurt
1 tsp mustard

powder
1 tsp red wine vinegar
2 Little Gem lettuce

leaves separated
160g can tuna

in spring water, drained
4 black olives

halved
2 medium eggs

softly boiled and halved

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal284

low
fat14g
saturates3g
carbs8g
sugars7g
fibre7g
protein26g
salt90.9g

Method

step 1

Heat the grill to high. Bring a small pan of water to the boil and blanch the green beans and spring onions for 4 mins. Drain and dry well. Toss with 1 tsp oil, and transfer to a baking tray with the tomatoes, cut-side up. Season everything with black pepper, then grill for 10 mins until starting to soften and char. Leave to cool slightly.
step 2

Meanwhile, whisk the kefir, 1 tsp oil, mustard powder, vinegar and some seasoning together until smooth. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Pile on the onions, green beans and tomatoes, then drizzle over the dressing to serve.

Recipe from Good Food magazine, November 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now