Niçoise-style salad with seared tuna

Type: Main meal — lighter · Typical slot: Dinner or Sunday lunch · Time: 25 min · Lunch-friendly: yes (cold salad — perfect) · Batch: no

Ingredients (2 servings)

• 250g fresh tuna steak (150g G / 100g Harshitha) — or 2 cans tuna in oil for budget version
• 4 eggs (boiled 7 min, halved)
• 250g baby potatoes
• 200g green beans
• 200g mixed greens
• 100g cherry tomatoes
• 50g black olives
• 4 anchovy fillets (optional)
• Dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon, 1 garlic clove

Method

1. Boil potatoes 12 min, add green beans last 4 min. Drain, halve potatoes.
2. Boil eggs 7 min for jammy yolks, ice bath, peel.
3. Season tuna heavily with salt and pepper. Sear 1 min/side in very hot pan, slice.
4. Compose: greens, potatoes, beans, tomatoes, olives, eggs, tuna. Drizzle dressing, anchovy on top.

Macros (per person)