Course: Lunch/Dinner
Preparation & cooking time: 25mins
Servings: 1 (double the ingredients if cooking for 2 people)
Calories: 395 kcal


  • 160g (112g drained)- 1x canned tuna in brine (125kcal) or 150g of grilled/fried fresh tuna steak
  • 170g fine green beans, trimmed (40kcal)
  • 1x eggs cooked (75kcal)
  • 200g baby gem lettuce (35kcal)
  • 200g cherry tomatoes (35kcal)
  • 25g pitted black olives (30kcal)

For the dressing:

  • 5g marinated anchovies fillets (10kcal) optional
  • 1x garlic clove (5kcal)
  • juice ½ lemon (5kcal)
  • 20x sprays of olive oil (20kcal)
  • 2x tbsp. red vinegar (15kcal)
  • Bunch of parsley (optional)
  • Salt & pepper to your taste (0kcal)


First, make the dressing. Tip anchovies, garlic, lemon, olive oil, red vinegar, parsley and salt and pepper into a large mortar and mashwith a pestle or food processor until dressing consistency is right.Hard-boil the egg (put egg in cold water, once water boils, cook eggs further 5 min). Steam or boil green beans for 3-5 min (cool before serving). If cooking fresh tuna, cook until red in the middle (2 min each side).Wash and slice lettuce and tomatoes to your liking.

To serve, arrange all ingredients into a bowl pour dressing over and toss well.