Pepper-crusted Tuna Nicoise Recipe

The Balance Café’s tuna salad delivers on flavour for just 210 calories
Monday , 21 January 2013
Pepper-crusted Tuna Nicoise Recipe
Pepper-crusted Tuna Nicoise

Serves 2

INGREDIENTS 
100g French beans
100g boiled potato, boiled and diced 
50g mixed peppers, sliced
40g cherry tomatoes, sliced
6 preserved artichoke hearts
6 capers
6 black olives, seedless
6 green olives, seedless
100g Romaine lettuce
2 boiled eggs, whites only
100g tuna loin
50g finely chopped parsley
50g freshly ground
black pepper
20g onions
150g mixed greens

METHOD
Blanche the green beans and set aside. 
Season the tuna with salt and pepper and pan sear in a nonstick pan, then coat it in the chopped parsley and black pepper. 
To assemble the salad: combine the mixed greens, artichokes, cherry tomatoes, olives, peppers, capers and green beans. Pour the dressing over the greens, toss to coat and check seasoning. Arrange in salad bowl and serve with slices of tuna and garnish with boiled egg whites.

Per serving: 210 calories, 10g fat, 27g protein, 91g carbohydrates, 12g dietary fibre, 0.8mg cholesterol, 17mg sodium

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