19/01/2021 
CategoryCold Meals, Everyday, Fish, Lunch
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
600 g green beans, blancched and sliced lengthways
2 x 425 g tin tuna
12 x chat potatoes, boiled and cut into quarters
1 x punnet cherry tomatoes, halved
250 ml Caesar dressing (made with unsaturated oil such as sunflower oil)
½ bunch parsley, chopped
24 x black olives, halved
12 x eggs, boiled and cut in quarters
Method
1
Place beans, tuna, potatoes and cherry tomatoes in a bowl and mix together.
2
Fold in the Caesar dressing and parsley.
3
Divide the bean mix into serving containers and sprinkle the olives evenly over the top.
4
Place four quarters of egg on each salad.
Nutrition Facts
Serving Size 293g
Servings 12
Amount Per Serving
Calories 308
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.8g14%
Sodium 492mg21%
Total Carbohydrate 13.3g5%
Dietary Fiber 3.5g15%
Sugars 3.1****g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
600 g green beans, blancched and sliced lengthways
2 x 425 g tin tuna
12 x chat potatoes, boiled and cut into quarters
1 x punnet cherry tomatoes, halved
250 ml Caesar dressing (made with unsaturated oil such as sunflower oil)
½ bunch parsley, chopped
24 x black olives, halved
12 x eggs, boiled and cut in quarters
Directions
1
Place beans, tuna, potatoes and cherry tomatoes in a bowl and mix together.
2
Fold in the Caesar dressing and parsley.
3
Divide the bean mix into serving containers and sprinkle the olives evenly over the top.
4
Place four quarters of egg on each salad.
