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🥗 Nizza Salad with Tuna Fillet

550 kcal · 30 min · 4 servings

Ingredients

• 200 g Keniabohne
• Salt
• 250 g Kirschtomaten
• 4 hart gekochte Eier
• 4 Schalotten
• 0.5 Salatgurke
• 1 Kopf Eichblattsalat
• 1 handful Basilikum
• 12 Sardellenfilets
• 100 g black olives
• 4 tbsp Rotweinessig
• 4 tbsp olive oil
• Pfeffer (aus der Mühle)
• 1 pinch Zucker
• 2 slices frischer Thunfisch (à ca. 140 g)
• Pfeffer (aus der Mühle)
• 3 tbsp olive oil

Instructions

1. 1. Wash the beans and remove the tough ends.
2. 2. Boil the beans in salted water for 6 to 8 minutes until al dente.
3. 3. Rinse the beans under cold water and let them drain.
4. 4. Wash the cherry tomatoes and cut them in half.
5. 5. Peel the eggs and cut them into quarters.
6. 6. Peel the shallots and slice them into rings.
7. 7. Wash the cucumber and dice it.
8. 8. Remove the tough cores from the lettuce head.
9. 9. Wash the lettuce and spin it dry.
10. 10. Wash the basil and shake it dry.
11. 11. Tear the basil leaves into small pieces.
12. 12. Place all prepared salad ingredients into a large bowl.
13. 13. Add the anchovies and olives to the salad.
14. 14. Whisk vinegar, oil, salt, pepper, and sugar together in a small bowl.
15. 15. Pour the dressing over the salad.
16. 16. Toss the salad gently to avoid breaking the ingredients.
17. 17. Rinse the tuna fillet.
18. 18. Pat the tuna dry with kitchen paper.
19. 19. Season the tuna on both sides with salt and pepper.
20. 20. Heat the olive oil in a large pan.
21. 21. Sear the tuna for about 30 seconds on each side.
22. 22. Cut the tuna slices in half.
23. 23. Serve the tuna alongside the salad.

Nutrition per serving

• kcal: 550
• Protein: 33 g · Fett/Fat: 42 g · Carbs: 9 g