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£5.95Price per unit
£1.19/100mlPlease 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.
Mix together the olive oil, harissa and salt, then brush over the tuna steaks. Cover and set aside in the fridge, then remove when you start to cook the eggs.
Bring a medium pan of lightly salted water to the boil. Add the green beans and blanch for 4 minutes. Drain through a colander and refresh under cold running water. Tip the beans onto a clean tea towel and set aside to dry.
Meanwhile, bring a small pan of water to the boil and add the eggs. Cook for 6½ minutes, then remove from the heat. Run under plenty of cold running water and, once cool enough to handle, peel. Set aside – peeled but not sliced – until ready to serve.
Once the beans are dry, add to a large mixing bowl with the onion, lettuce, olives, peppers and parsley. Season well and set aside.
Toast the cumin seeds in a frying pan for a couple of minutes until golden and fragrant, then cool and crush lightly with a pestle and mortar. Place the cumin and the other dressing ingredients in a jar with a pinch of salt. Seal, then shake to combine.
Place a griddle pan over a high heat and, once hot, add the tuna. Cook for 1½-2 minutes on each side (or longer, according to taste).
Give the dressing another shake, then pour over the salad and mix gently to combine. Divide the salad between 2 plates and top each with a tuna steak. Just before serving, slice the eggs lengthways – they should have a jammy consistency inside – and place 2 halves on each portion. Sprinkle the eggs with a little salt and some cracked black pepper, then serve.
Typical values per serving when made using specific products in recipe
Energy | 2,094kJ/ 502kcals |
---|---|
Fat | 27g |
Saturated Fat | 5.1g |
Carbohydrates | 13g |
Sugars | 11g |
Fibre | 10g |
Protein | 46g |
Salt | 3.2g |
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