Ingredients
- 115g fresh tuna steak
- 2 large eggs
- 4 handfuls mixed salad leaves (e.g., spinach, rocket, or mixed greens)
- 1/4 red onion, thinly sliced
Vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (or lemon juice)
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 9-12 minutes (for hard-boiled eggs). Once done, transfer to ice-cold water to cool. Peel and slice when cool.
- Cook the tuna: Season the tuna steak with salt and pepper. Heat a non-stick frying pan over medium-high heat and sear the tuna for about 2-3 minutes on each side (for medium-rare). Adjust cooking time based on your preferred doneness. Let it rest for a few minutes, then slice.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine salad leaves and red onion. Add sliced boiled eggs and seared tuna on top. Drizzle with vinaigrette before serving.
Cooking Time
- Total Time: Approximately 20-25 minutes
Estimated Macros per Serving (Serves 2)
- Calories: 350 kcal
- Protein: 35g
- Carbohydrates: 12g
- Fat: 18g
- Fibre: 5g
Enjoy this healthy, protein-packed salad for a light meal!
