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29.2p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.
Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.
Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.
When preparing this recipe for Nick Grimshaw and guest Aisling Bea on season 3, episode 7 of Dish, Angela added Jersey Royal potatoes and used tuna steaks from the Waitrose fish counter.
If using frozen broad beans, out of season, simply defrost by covering with just-boiled water for 1 minute. Drain and peel away the pale outer skins, so you have just the bright green inner beans.
Typical values per serving when made using specific products in recipe
Energy | 2,659kJ/ 639kcals |
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Fat | 45.9g |
Saturated Fat | 8.2g |
Carbohydrates | 17.3g |
Sugars | 7.7g |
Fibre | 8.9g |
Protein | 39.2g |
Salt | 3.7g |
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