Grilled tuna nicoise salad

Ingredients

• Egg

  Whole, fresh eggs

  50g

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Green beans

  Snap beans, raw

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tuna

  Fish, fresh, skipjack, raw

  240g

• Spinach

  Raw

  70g

• Tomatoes

  Green, raw

  1 medium or 123g

• Olives

  Pickled, canned or bottled, green

  12 olive or 32g

• Lemon juice

  Raw

  3 tsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Place the egg in a small saucepan of water. Bring to the boil and cook for 8 minutes. Remove and cool in cold water. Peel, slice and set aside.
3. Place the potatoes in another small saucepan of boiling water and cook for 5–8 minutes or until tender. Add the beans and cook for 1 minute. Drain in a bowl of cold water. Slice the potatoes into thick slices.
4. Mix together the lemon juice, olive oil and white pepper in a small bowl; set aside.
5. Heat a non-stick frypan or grill to hot; lightly spray the tuna with olive oil. Cook for 1 minute each side or until the tuna is seared but not cooked all the way through. Place on a plate and rest for 4 minutes, then slice.
6. Place the spinach, tomatoes, olives, potatoes, beans, tuna and dressing in a bowl and lightly toss. Top with the egg and serve immediately.

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