Recipe

Niçoise Tuna with Coddled Egg


CALS PER SERVING:
295
FAT PER SERVING:
12.5g
Preparation Time:
5 mins
Cooking Time:
10 mins
Serves:
1

Ingredients

  • 50g/2oz fine green beans
  • 1 large tomato, seeded and sliced
  • 30ml/2 tbsp virtually fat free vinaigrette style dressing
  • 15ml/1 tbsp snipped fresh chives
  • a few caperberries or capers, drained
  • 1 large Al Jazira "Golden Egg"
  • 1 (100g/4oz) fresh tuna steak
  • 2.5ml/1/2 tsp olive oil

Method

  • Cook the beans in a small pan of boiling water for 3 mins. Drain, rinse in cold water, drain. Mix the beans tomatoes, dressing, chives and caperberries together. Season well.
  • Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 3 mins. Drain, rinse in cold water, tap the shell all over and remove.
  • Brush the tuna steak on both sides with the oil. Heat a griddle or frying pan until hot, then cook the tuna steak for 1-2 mins on both sides until cooked to your liking. Place the tuna on a serving plate, top with the tomato mixture and finally the coddled (or soft boiled) egg. Spoon over any dressing and serve.