French · Lunch
Mixed Salad with Tuna and Egg
A French bistro composed salad layering seared tuna and soft-boiled egg over crisp lettuce, green beans, tomato, and Niçoise olives, dressed with a Dijon vinaigrette. Anchovy and capers add briny depth, while boiled potato brings substance, echoing the classic Niçoise tradition.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
39.8gProtein
28.9gFat
14.6gCarbs
5.1gSugar
4.3gFiber
1042mgSodium
447mgChol
5.2gSat Fat
1180mgPotassium
110mgCalcium
3.6mgIron
4.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Trim the green beans and tomato into wedges, boil and slice the potato, and tear the lettuce. Pat the tuna dry with paper towels and season with salt and black pepper.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 minutes until the yolk is soft, then transfer to cold water.
3
Sear
Heat 1 tbsp olive oil in a skillet over high heat until shimmering, then sear the tuna 90 seconds per side until golden and pink inside.
4
Plate
Arrange lettuce, green beans, tomato, olives, potato, anchovy, and capers on a plate. Slice the tuna over the top, halve the egg, nestle it onto the salad, and drizzle with vinaigrette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g tuna steak
- 22 large eggs
- 5.2 oz150g green beans
- 22 small tomato
- 1212 Niçoise-style green olives
- 44 anchovy fillets
- 3.6 oz100g potato
- 22 small handful (60g) lettuce
- 2 tsp2 tsp capers
- 2 tbsp2 tbsp olive oil, for searing
- 2 tbsp2 tbsp olive oil, for the vinaigrette
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp red wine vinegar
- salt, to taste
- black pepper, to taste
