1200g tuna steak (or 160g tinned
tuna in brine, drained which
reduces calorie count by 60)
1 egg, hardboiled and plunged into
salad leaves-choose soft, pretty
ones like radicchio or lamb’s lettuce
200 g green beans, steamed or
boiled and refreshed in cold water
50 g cherry tomatoes, halved
8 black olives
squeeze of lemon juice
½ Tbs good olive oil
salt and pepper
2 anchovy fillets (optional)
lemon wedges, to serve
- If using fresh tuna, season and griddle in a hot pan until cooked to your liking.
- Allow to rest.
- Assemble the leaves, cold green beans, quartered hardboiled egg, tomatoes and olives decoratively in a bowl.
- Dress with lemon and olive oil.
- Place tuna fillet or tinned tuna on top, season and garnish with anchovy fillet and lemon wedges.