Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty French composed salad.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 2 tuna steaks (or 2 tins, drained)
- 4 eggs, soft-boiled
- 150 g green beans, blanched
- 150 g cherry tomatoes
- Handful of black olives
- Salad leaves
- 3 tbsp olive oil, 1 tsp Dijon, lemon (dressing)
Method
- Soft-boil the eggs for 6–7 minutes, then cool in cold water, peel and halve.
- Blanch the green beans for 3 minutes and refresh in cold water so they stay bright.
- Season the tuna and sear in a very hot pan for 1–2 minutes each side, leaving the centre pink. Rest, then slice. (Or simply flake tinned tuna.)
- Arrange the leaves, beans, tomatoes, olives and eggs on plates.
- Whisk the olive oil, Dijon and lemon, drizzle over, and top with the tuna. Season with pepper — the olives bring the salt.
Swaps and tips
Traditionally includes potatoes; leave them out to keep it on-plan. Fresh tuna is best pink, but tins are great value.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 57 g | 7 g | 4 g | 36 g | 592 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
