French · Lunch
Mixed Salad with Tuna and Egg (Low-Calorie)
A French bistro salad pairing seared fresh tuna with a soft-boiled egg over crisp lettuce, green beans, cherry tomatoes and radish, finished with a light Dijon vinaigrette. Lower in oil than a classic Niçoise, it stays bright, protein-rich and satisfying without heaviness.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
386Calories
39.2gProtein
20.9gFat
10.8gCarbs
4.6gSugar
3.4gFiber
410mgSodium
447mgChol
3.8gSat Fat
1180mgPotassium
95mgCalcium
3.1mgIron
3.9mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim the green beans, halve the cherry tomatoes, thinly slice the radishes, tear the lettuce, mince the shallot and chop the parsley.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 minutes for a soft-set yolk, then transfer to ice water.
3
Boil
In the same pot, blanch the green beans in simmering water over medium-high heat for 3 minutes until bright green and tender-crisp, then drain and cool.
4
Whisk
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar and shallot until smooth.
5
Sear
Pat the tuna dry, season with salt and pepper, and sear in a hot nonstick pan over high heat for 60–90 seconds per side until opaque outside with a pink center.
6
Plate
Arrange the lettuce, green beans, tomatoes and radishes on a plate, top with the halved egg and sliced tuna, drizzle with dressing, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh tuna steak
- 22 large eggs
- 4 oz114g green beans
- 3 cups70g lettuce
- 88 cherry tomatoes
- 44 radishes
- 2 tsp2 tsp Dijon mustard
- 2 tbsp30ml olive oil
- 2 tsp10ml red wine vinegar
- 11 small shallot
- salt, to taste
- black pepper, to taste
- 2 tbsp8g fresh parsley
