Warm Nicoise salad with eggs
Nutrition per serving
| Calories | 593 kcal |
| Protein | 47.3 g |
| Carbs | 9.8 g |
| Fats | 39.8 g |
| Saturated Fat | 6.5 g |
| Monounsaturated Fat | 25.1 g |
| Polyunsaturated Fat | 4.8 g |
| Sugars | 4 g |
| Fiber | 3.1 g |
| Sodium | 1,051 mg |
Ingredients
| Romaine Lettuce | |
| Cherry Tomatoes | |
| Tuna Steak | |
| Beans, Green French Style | |
| Egg(s) | |
| Black Olives | |
| Anchovy (canned in oil) | |
| Olive Oil | |
| Dijon Mustard (Whole Grain) | |
| Red Wine Vinegar | |
| Ground Black Pepper |
1. Add 1 1/2 tablespoons of vinegar into a small pan of water. Add the eggs in the pan and bring to the boil/ Then decrease heat to low and simmer the eggs for about 3 to 4 minutes. Place them in a bowl of cold water for a few minutes to cool down.
2. At the same time remove woody ends from green beans. Place them into a pot of boiling salted water and cook for about 3-4 minutes. When ready drain and leave to one side.
3. Cover olive oil over the tuna steak.
4. Lay tuna in frying pan and cook on one side for about 2 minutes on low to medium heat. Turn the tuna over and season with salt and pepper and cook for 2 - 4 minutes. When done leave to one side.
5. At the same time prepare the dressing by mixing the olive oil, Dijon mustard and red wine vinegar in a small bowl.
6. Peel the eggs and cut in half and then leave to side.
7. Place washed lettuce in a serving bowl. Add the drained cooked green beans on the top.
8. Separate the tuna steak into small pieces and spread all over the bowl.
9. Add cherry tomatoes cut in half, the sliced black olives and drained anchovies.
10. Finally, top with the halved eggs and mix thoroughly with the dressing. Season with freshly ground black pepper and salt to taste.