2 x 200g tuna steaks (or basa fillet for reshape program)
600g baby chat potatoes, halves
250g cherry tomatoes halved
150g baby green beans, cut into 4cm pieces
2 cups of lettuce of choice, washed, dried and chopped into 4cm pieces
1/3 a cup of black spanish or kalamata olives
1 tablespoon red wine vinegar
3 teaspoons Dijon mustard
¼ cup olive oil
Add 4 eggs in their shells to pot of water, bring to boil then boil for 5 minutes, rinse in cold water. Set aside to cool, before peeling, and slicing in half, then set aside.
Cook potatoes in boiling water for 8 minutes, or until they can be pierced with skewer. Drain and slice in half. Blanch beans in boiling water for 3-4 minutes, until just cooked, but still crisp. Drain under fresh cold water.
On a medium heat pan, cook fish for 3-4 minutes each side, until cooked to your liking. Separate fish into bite sized pieces.
Add together all ingredients, lettuce, olives, tuna, beans, tomatoes. Mix dressing then pour over.
Recipe inspired from Taste.com – http://www.taste.com.au/recipes/16451/salad+nicoise
- Note for reshape program make a few slight changes to recipe including: omit potato, olives, and olive oil, and use a white fish as alternative to tuna.