French · Lunch
Mixed Salad with Tuna and Egg (Low-Chol)
A French composed salad of seared tuna and jammy egg whites over crisp lettuce, green beans, tomato and olives, finished with a Dijon vinaigrette. The whole egg is swapped for extra whites to keep cholesterol low while preserving the classic Niçoise-style texture and tang.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
361Calories
38.7gProtein
16.9gFat
13.2gCarbs
5.8gSugar
4.8gFiber
698mgSodium
53mgChol
2.8gSat Fat
1208mgPotassium
94mgCalcium
2.9mgIron
3.3mcgVitamin B12
28mgVitamin C
gluten-free
low-cholesterol
low-carb
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the tuna steak dry. Trim and blanch the green beans for 3 minutes until bright green and tender-crisp. Tear the lettuce, slice the red onion thinly, and hard-boil the egg whites.
2
Sear
Heat olive oil in a small skillet over medium-high heat. Sear the tuna 90 seconds per side until opaque outside with pink center. Transfer to a plate to rest.
3
Build
Arrange lettuce on a plate. Scatter the blanched green beans, tomato wedges, red onion, olives and capers over the top. Slice the tuna and egg whites, lay both over the salad.
4
Plate
Whisk mustard, vinegar, lemon juice, salt and pepper until smooth. Drizzle the vinaigrette over the salad and finish with black pepper. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g fresh tuna steak
- 44 large egg whites
- 4 cups120g lettuce
- 5 oz140g green beans
- 22 small tomato
- 1212 black olives, pitted
- 11 small red onion
- 2 tsp2 tsp capers, drained
- 2 tbsp30ml olive oil
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
