Spanish · Lunch
Tomato and Tuna Salad (High-Protein)
A Spanish-style salad of seared tuna steak with cannellini beans, tomato, red onion and green pepper, dressed with sherry vinegar and olive oil. Topped with a jammy egg, shaved manchego, briny olives and capers for savory depth and substantial protein.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
651Calories
58.3gProtein
36.9gFat
24.6gCarbs
6.8gSugar
6.9gFiber
870mgSodium
439mgChol
9.8gSat Fat
1450mgPotassium
310mgCalcium
4.9mgIron
3.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the tuna steak dry, season with salt and pepper. Cut tomato into wedges, thinly slice red onion, slice green bell pepper, and mince garlic.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 minutes for a jammy yolk, then transfer to cold water and peel.
3
Sear
Heat olive oil in a skillet over high heat until shimmering, then sear the tuna steak 90 seconds per side until a golden crust forms but the center remains rare.
4
Plate
Toss tomato, onion, bell pepper, cannellini beans, olives and capers with garlic, sherry vinegar and smoked paprika. Arrange on a plate, top with sliced tuna and halved egg, scatter manchego and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh tuna steak
- 22 medium tomato
- 11 red onion
- 1 cup90g, about half a 15.5 oz can cannellini beans
- 22 large eggs
- 2 oz56g manchego cheese
- 11 green bell pepper
- 2 tbsp2 tbsp black olives
- 2 tsp2 tsp capers
- 2 clove2 clove garlic
- 4 tbsp60ml olive oil
- 2 tbsp30ml sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- salt and black pepper to taste
- parsley
