I love Tuna Nicoise salad, the above recipe is using fresh tuna – but canned tuna is just as tasty for this dish and it is a good lunchtime alternative to the staple gluten free sandwiches.
400g of tinned tuna in spring water (or fresh tuna)
800g of salad potatoes (keep the peel on for extra fibre)
2 tablespoons of light mayonnaise
200g of green beans
Romaine lettuce leaves and rocket
Grill the tuna till cooked through, flake.
Hard boil the eggs for 10 minutes and cool under running water, remove the shell and slice.
Boil the potatoes in their skin till soft, slice.
Boil the green beans and cool, slice if too long for the rest of the ingredients.
Wash and tear the lettuce leaves and add to a dish with the rocket leaves
Mix everything together with the mayonnaise.
Add salt and pepper to taste and serve.
If you find that resistant starches are a problem then serve this dish with the potato freshly cooked and slightly warm.