Jessica Cooke


Prep. Time

15 Minutes

Cook Time

15 Minutes




This is my favourite salad of all time. I feel so satisfied after and it's so healthy. If you do the prep the night before and have it for a few days, you make it such an easy lunch, packed full of protein, some carbs for energy, and lots of healthy veg.

  • 200g new potato , thickly sliced
  • 2 medium eggs
  • 100g green bean , trimmed
  • 1 romaine lettuce heart, leaves separated and washed
  • 8 cherry tomatoes , halved
  • 6 anchovies in olive oil, drained well
  • 197g can tuna steak in spring water, drained
  • (black olives optional)

Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry. Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top. Flake the tuna into chunks and scatter over the salad.

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