No-Cook Tuna Niçoise Lunch Salad
with Egg and Olives
The Côtes d'Azur at your desk! This protein duo of tuna and boiled egg makes for a super satisfying salad. Briny olives and sweet baby tomatoes will perk you right up for the afternoon ahead!
Tags:
Lunch
Allergens:
Tuna
•Egg
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
unit(s)
Canned tuna
(Contains Tuna)
unit(s)
Hard Boiled Egg
(Contains Egg May contain Egg, Fish, Soy, Wheat)
g
Baby Tomatoes
g
Spring Mix
g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.06 tsp
Salt*
tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Calories100 kcal
Fat6 g
Saturated Fat1.5 g
Carbohydrate3 g
Sugar2 g
Dietary Fiber1 g
Protein11 g
Cholesterol120 mg
Sodium280 mg
Trans Fat0 g
Potassium300 mg
Calcium40 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Measuring Spoons
Cooking Steps
1
- Halve tomatoes.
- Drain, then cut or tear olives in half.
- Drain tuna.
- Quarter egg.
2
- Arrange spring mix in a bowl.
- Top with tuna, tomatoes, eggs and olives.
- Drizzle 1/2 tbsp oil and as much vinegar as desired over top, then season with salt and pepper.
