Tuna Nicoise

Ingredients

• Lentils

  Raw

  2 tbsp or 24g

• Egg

  Whole, fresh eggs

  ½ extra large or 28g

• Green beans

  Snap beans, raw

  1 ¼ oz or 35g

• Coconut oil

  ¼ tbsp or 3g

• Tuna

  Fish, fresh, yellowfin, raw

  5 ⅓ oz, boneless or 151g

• Spinach

  Raw

  2 ½ cup or 75g

• Sun-dried tomatoes

  2 tbsp or 7g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Balsamic vinegar

  1 tsp or 5g

• Walnuts

  Nuts, english

  ⅓ oz (14 halves) or 9g

Directions

1. Cook the lentils according to the package directions until tender; drain well and set aside to cool slightly.
2. Bring a medium saucepan of water to a gentle boil. Lower in the egg and cook for 8 minutes; add the green beans and blanch for 1 minute more.
3. While the egg cooks, heat the coconut oil in a skillet over medium-high heat. Sear the tuna for 1 minute per side for rare or 2 minutes per side for medium; season and let rest.
4. Drain the egg and beans; cool under cold water until easy to handle. Peel the egg and halve it. In a bowl, combine spinach, lentils, green beans, sun-dried tomatoes, walnuts, olive oil, and balsamic; season with salt and pepper and toss gently.
5. Transfer the salad to a plate and top with the sliced tuna and the egg halves. Serve immediately.