Galley niçoise salad
A French lunch for the galley that fine in moderate seas, about 30 min hands-on.
- Lunch
- French
- ⏱ 30 min
- 🌊 Sea tolerance 3/5
- pescatarian
- gluten-free
- kosher
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned tuna320 g (80 g)
- Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
- Green beans240 g (60 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- Olives (jar)80 g (20 g)
- Tomato (firm ripe)240 g (≈ 2 tomatos) (60 g (≈ 0.5 tomato))
- Dijon mustard20 g (5 g)
- Extra-virgin olive oil40 g (10 g)
- Red wine vinegar20 g (5 g)
Method
- Boil potatoes 15 minutes, beans for the last 4, eggs alongside for 8.
- Whisk mustard, vinegar and oil.
- Arrange everything with tuna and olives; dress.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Fish, Mustard, Sulphites — always check the labels of what you buy.
Per serving
- kcal
- 378
- protein
- 26 g
- fat
- 18 g
- carbs
- 29 g
- sugar
- 5 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes