A Low-Cal Summer Favourite
1 egg, hard-boiled and plunged into cold water
Salad leaves – choose soft pretty ones liked radicchio or lamb’s lettuce
200g green beans, steamed or boiled and refreshed in cold water
50g cherry tomatoes
8 black olives
Squeeze of lemon juice
½ tbsp extra virgin olive oil
Salt and pepper
2 anchovy fillets (optional)
1 x 200g tuna steak (or 160g tinned tuna in brine, drained)
Lemon wedges, to serve
If using fresh tuna, season and griddle on a hot pan until cooked to your liking.
Allow to rest.
Assemble the leaves, cold green beans, quartered hard-boiled 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.
253 calories per serve
This is a lovely refreshing summer salad which is packed full of protein. Anchovies, tuna and olive oil all contain healthy oils – omega 3s and monounsaturated oils. The tomatoes are an excellent source of lycopene.
Recipe adapted from The Fast Diet Recipe Book by Mimi Spencer and Sarah Schenker