Salad is a healthy lunch recipe staple, and when it tastes this good, there’s no reason not to go for a classic recipe.
We all know that tuna is good for us, and since we’re recommended to eat at least two portions of fish a week, adding some chargrilled tuna steaks into your lunch is a great way to tick off one of those weekly portions.
Plus, tuna is known to have a significant impact on heart health, thanks to its high levels of omega-3 fatty acids, which help to reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels and can help reduce the risk of coronary heart disease.
With lettuce and green beans, plus cherry tomatoes, some of your daily vegetable portions are covered too. And eggs are another brilliant source of protein.
Making your own vinaigrette, rather than using something bottled, means you know exactly what is going onto your salad. Plus the tangy mixture of white wine vinegar and Dijon mustard really tops off this dish.
Who said salads had to be boring?
- 200g (7oz) green beans, blanched
- couple handfuls pitted black olives
- 300g (10oz) new potatoes, cooked until tender
- 4 large, free-range eggs, boiled for 6 minutes and halved
- couple handfuls cherry tomatoes, halved
- 1 large head romaine lettuce, sliced
- 4 x sustainably caught tuna steaks, chargrilled and sliced into large chunks
- for the vinaigrette
- 1tbsp white wine vinegar
- 1tbsp Dijon mustard
- 4tbsp olive oil
Combine the salad ingredients; divide between 4 plates.
Top with the tuna, mix together the vinegar and mustard, then add the oil while stirring.
Season and drizzle over the salads. Serve immediately.