Recipes Tuna Nicoise Salad 29 March 2017 Studio Pilates Calories Per Serve: 308 Time To Prepare: 10 minutes Serves: 4 Ingredients: 8 handfuls leafy greens, washed 4 ripe tomatoes, chopped 2 cloves garlic, smashed 2 small cucumber, chopped 2 red capsicum, chopped 1 red onion, sliced 1 bunch asparagus, trimmed 4 hard-cooked eggs, peeled and quartered bunch chopped parsley 285 g tuna in spring water, drained French Dressing: 1 tablespoon red wine vinegar ½ teaspoon Dijon mustard 45 ml cold pressed olive oil Directions: Combine all the ingredients for the salad base into a large bowl. Make the dressing by mixing the red wine vinegar and mustard first, then whisk in the olive oil until creamy looking. Add a touch more oil if you want a milder dressing. Pour over the salad and mix through just before enjoying. Note: for a vegetarian / vegan option to this salad replace tuna with 1 cup cooked cannellini or broad beans, leave out the egg and enjoy. Recipe adapted from Teresa Cutter The Healthy Chef Nutritional Information Per Serve: Protein: 28.5 g Calories: 308 Kilojoules: 1290