Nifty Niçoise

Gluten Free
Dairy Free
Low Fod Map
Health score
21%
Nifty Niçoise
45 min.
4
325kcal

Suggestions


Looking to impress your family or guests with a vibrant and satisfying dish? Look no further than our Nifty Niçoise! This modern twist on the classic Niçoise salad brings together a colorful medley of seasonal ingredients, making it not only tantalizing to the taste buds but also incredibly nutritious. Perfectly suited for a gluten-free, dairy-free, and low FODMAP diet, this dish caters to a wide range of dietary needs without sacrificing flavor.

In just 45 minutes, you can create a stunning main course that features tender baby new potatoes, crisp runner beans, and flavorful tuna bathed in a luscious mustard vinaigrette. The addition of perfectly boiled eggs adds richness, while fresh lettuce and luscious black olives provide both crunch and depth. It's a meal that's as stylish as it is wholesome—ideal for lunch gatherings or cozy dinners.

With a calorie count of approximately 325 per serving, the Nifty Niçoise keeps you feeling light and energized, making it a delicious choice for any mealtime. Whether you are a culinary novice or a seasoned chef, this recipe will inspire you to bring the charm of French cuisine right into your kitchen. So grab your ingredients, gather your cooking equipment, and let’s create a dish that’s sure to become a favorite!

Ingredients

  • 500 baby potatoes 
  • 250 jicama 
  • 200 tuna in olive oil canned
  • tbsp mustard 
  • tbsp mayonnaise 
  •  eggs 
  •  the of 1 cos lettuce separated crisp (cos or romaine)
  • handful olives black

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Cut any large potatoes in half so theyre all a similar size and put them in the top of your steamer.
  2. Sprinkle with salt, cover and steam for 18 minutes. String the beans and slice them on the diagonal.
  3. Drain the oil from the tuna into a bowl and whisk in the vinaigrette and mayo with salt and pepper to taste to make a creamy dressing.
  4. Lift the top off the steamer and lower the eggs into the water beneath, making sure they are covered. Scatter the beans over the potatoes, return to the pan, cover and steam for 8 minutes more.
  5. Lift off the potatoes and beans, then lift out the eggs and plunge them into cold water. Tip the potatoes and beans into the dressing and stir to coat. Shell and halve the eggs. Coarsely shred the lettuce into a large salad bowl, then tip the potatoes and beans on top, keeping back a couple of spoonfuls of dressing. Flake the tuna over the top, dot with the eggs and olives and drizzle over the reserved dressing.

Nutrition Facts

Calories325kcal
Protein29.61%
Fat34.53%
Carbs35.86%

Properties

Glycemic Index
45.19
Glycemic Load
16.42
Inflammation Score
-7
Nutrition Score
23.694347858429%

Flavonoids

Luteolin
0.03mg
Kaempferol
1mg
Quercetin
1.03mg

Nutrients percent of daily need

Calories:325.26kcal
16.26%
Fat:12.46g
19.17%
Saturated Fat:2.74g
17.14%
Carbohydrates:29.1g
9.7%
Net Carbohydrates:22.17g
8.06%
Sugar:2.66g
2.95%
Cholesterol:174.13mg
58.04%
Sodium:587.2mg
25.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.04g
48.07%
Selenium:58.85µg
84.07%
Vitamin C:37.6mg
45.58%
Vitamin B3:7.81mg
39.07%
Vitamin K:37.84µg
36.04%
Phosphorus:348.39mg
34.84%
Vitamin D:4.24µg
28.25%
Fiber:6.93g
27.72%
Vitamin B6:0.54mg
27.24%
Vitamin B12:1.5µg
24.93%
Potassium:832.42mg
23.78%
Vitamin B2:0.34mg
19.84%
Vitamin A:936.63IU
18.73%
Iron:3.21mg
17.85%
Magnesium:67.59mg
16.9%
Manganese:0.34mg
16.89%
Folate:61.83µg
15.46%
Vitamin B5:1.39mg
13.87%
Copper:0.26mg
12.8%
Vitamin B1:0.19mg
12.73%
Zinc:1.62mg
10.82%
Vitamin E:1.58mg
10.5%
Calcium:70.64mg
7.06%