Tuna Nicoise

Ingredients

• Lentils

  Raw

  2 tbsp or 24g

• Egg

  Whole, fresh eggs

  ½ extra large or 28g

• Green beans

  Snap beans, raw

  1 ¼ oz or 35g

• Coconut oil

  ¼ tbsp or 3g

• Tuna

  Fish, fresh, yellowfin, raw

  5 ⅓ oz, boneless or 151g

• Spinach

  Raw

  2 ½ cup or 75g

• Sun-dried tomatoes

  Packed in oil, drained

  3 piece or 9g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Balsamic vinegar

  1 tsp or 5g

• Walnuts

  Nuts, english

  ⅓ oz (14 halves) or 9g

Directions

1. Prepare lentils as per package directions; set aside.
2. Bring a medium-sized saucepan of water to the boil before carefully lowering in the egg. Boil for 8 minutes, then drop in the green beans and simmer for a further minute.
3. Meanwhile, heat the coconut oil in a frying pan over a medium to high heat. Carefully lay in the tuna and fry for 1 minute on each side. This will give you rare tuna – if you like it more cooked, fry it for a further minute on each side. Remove the tuna from the pan, season and leave to rest while you put the rest of the salad together.
4. Drain the egg and beans in a sieve or colander, then run under cold water until cool enough to handle. Peel the egg and slice in half. Put the beans, lentils, spinach, sundried tomatoes, walnuts, olive oil and vinegar into a bowl, along with a generous pinch of salt and pepper. Gently toss all the ingredients together, then transfer to a plate.
5. Top the salad with the tuna, sliced if you like, and the egg. Garnish with walnuts. Enjoy!