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