Composed Salad
1 head romaine, washed and torn into bite sized pieces
120g new potatoes, boiled and halved or quartered into bit sized pieces
1 tuna steak (180g)
100g fine beans
1/2 can Spanish olives (about 60g)
1 free range, organic egg, hard boiled
1 fat vine ripened tomato (about 150g)
a few slices raw onion
handful flat leaved parsley
1/2 lemon
extra virgin olive oil spray
salt & pepper to taste
Season the tuna steak with salt & pepper. Spray a non-stick skillet with olive oil and bring to medium heat. Fry the tuna steak 2-3 minutes each side, or until as done as you like. Leave to cool to room temperature.
Mix together the romaine and parsley. Mist with some extra virgin olive oil and toss with the slivers of raw onion. Give it a good squeeze of lemon, some salt & pepper and mix again. Line a serving plate with the mixture.
Arrange the tuna, potatoes, fine beans, tomato, egg and olives on the leaves. Give the whole thing another squeeze of fresh lemon and freshly ground black pepper to taste.
Some people would called this a Nicoise, but according to The Bible (Larousse Gastronomique), a true salad nicoise contains neither potatoes nor any cooked veggies, so I don't consider this a salad nicoise....
Calories (kcal) 607.6
Protein (g) 58.5
Carbohydrate (g) 33.7
Fat (g) 26.9
Fibre (g) 9.3
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