Tuna Steaks on a Nicoise Salad

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INGREDIENTS

• 3 large eggs
• 150g green beans
• 125g baby spinach
• ½ cucumber, cut into small cubes
• 150g cherry tomatoes, halved
• 4 tuna steaks
• Low-calorie cooking spray
• Freshly ground black pepper
• 100g jar anchovy fillets, drained, rinsed and roughly chopped

FOR THE DRESSING:

• 1 garlic clove, crushed
• 100ml fat-free vinaigrette
• Finely grated zest and juice of ½ unwaxed lemon
• 2 tbsp finely chopped fresh tarragon

METHOD

1. Boil the eggs for 4-5 minutes, or until cooked to your liking. Remove
   with a slotted spoon (keep the water for cooking the beans), cool under cold running water and set aside.
2. Boil the green beans for 3-4 minutes, then refresh under cold running water and set aside.
3. Preheat your grill or barbecue to hot. Mix together the dressing
   ingredients and set aside. Put the green beans, spinach, cucumber and
   tomatoes in a bowl and toss well.
4. Spray the tuna with low-calorie cooking spray and grill or barbecue
   for 6-8 minutes, turning once. Twist some black pepper over each steak.
5. Meanwhile, peel and quarter the eggs, then add to the salad along
   with the anchovies. Drizzle over the dressing. Divide the tuna and salad between 4 plates and serve.