French · Lunch
Mixed Salad with Tuna and Egg (High-Protein)
French bistro salad built on seared tuna fillet and hard-boiled eggs over cannellini beans, green beans, tomato, and butter lettuce, dressed in a Dijon vinaigrette. Anchovy and capers add briny depth. This high-protein version delivers substantial protein and fiber in a single lunch plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
34.8gFat
18.6gCarbs
5.4gSugar
8.1gFiber
961mgSodium
493mgChol
6.9gSat Fat
1450mgPotassium
168mgCalcium
5.4mgIron
4.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Boil two eggs for 9 minutes until firm; trim green beans and cut tomato into wedges.
2
Boil
Transfer eggs to ice water; blanch green beans in the same pot for 3 minutes until bright green and tender-crisp.
3
Sear
Pat tuna dry, season with salt and pepper, sear in 1 tablespoon olive oil over medium-high heat 2 minutes per side until opaque outside with pink center.
4
Plate
Arrange lettuce, beans, green beans, tomato, red onion, olives, and capers; top with sliced tuna and egg quarters, drizzle vinaigrette mixed from mustard, vinegar, and 2 tablespoons olive oil, scatter chopped anchovy, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh tuna fillet
- 44 large eggs
- 5 oz140g cooked cannellini beans
- 5 oz140g green beans
- 22 small tomato
- 3 oz86g butter lettuce
- 11 small red onion
- 88 black olives
- 2 tsp2 tsp capers
- 22 anchovy fillet
- 2 tbsp2 tbsp extra-virgin olive oil
- 4 tbsp4 tbsp extra-virgin olive oil
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp red wine vinegar
- salt, to taste
- black pepper, to taste
