I think this may have been one of the first dishes I ever cooked using fresh tuna. This is a filling alternative to the traditional version, and much nicer than those pre packaged ones you buy in the shop!
This comes from Joe Wicks’s first edition of lean in 15, and the portions I used served two with plenty of leftovers. I like to buy tuna from the fish counter to ensure it’s as fresh as possible, and it’s often better priced.
First, bring a large saucepan of water to the boil. Carefully drop in two eggs and let them bubble away for six mins.
Throw in a bag of trimmed green beans and let it all cook for a further two mins.
Whilst these are boiling, heat coconut oil in a frying pan over a high heat. Gently lay in two fresh tuna fillets, and cook for a minute each side. This is perfect for me, as I like it rare (contrary to what the pictures suggest). Be careful as you can see, it is SO easy to overcook tuna, and it has a completely different texture and taste when it is. Plus, it’s too expensive to ruin! Once it’s done, remove from the pan, season and rest while you crack on with the salad.
Ping a packet of pre cooked puy lentils in the microwave, or use up some you already have cooked.
Whack a couple of handfuls of baby spinach, a handful of chopped sundried tomatoes, a handful of roughly chopped walnuts, a splash of oil and a glug of balsamic vinegar in a bowl, and mix.
Drain the eggs and the beans. If your eggs are too hot to peel, give them a couple of seconds under the cold tap. Peel the boiled eggs and slice in half. You should have nice gooey centres, that aren’t runny but aren’t hard. I’m a little funny about eggs and heir on the side of the caution when it comes to cooking them. There’s nothing worse than a snotty white.
Add the beans and the lentils to the salad mixture and season well.
Divide between the plates, and top with the eggs and sliced tuna. I slice with long strokes against the grain with a very sharp knife (when cooked properly, Ahem).
Easy, simple and fresh!