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ReeseB
Salad niçoise with roasted tuna
A tasty French recipe. The main course contains the following ingredients: fish, haricots verts (halved), stuck potatoes (sliced), eggs (hard-boiled), artichoke hearts (400 g), anchovy fillets, lemon juice, extra virgin olive oil with basil, spring onions (in rings), yellow paprika (in strips), tasty tom tomatoes (in four), black olives, tuna steaks (at room temperature) and freshly ground black pepper.
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Ingredients
- 150 g haricots verts halved
- 2 sticking potatoes in slices
- 2 Eggs hard boiled
- 1 look artichoke hearts 400 g
- Tin can anchovy fillets
- 2 tablespoons lemon juice
- 5 tablespoons extra virgin olive oil with basil
- 3 bunch onions in rings
- 1 yellow bell pepper in bars
- 6 tasty tomatoes in four
- 50 g black olives
- 4 tuna steaks at room temperature
- Freshly ground black pepper
Kitchen Stuff
Directions
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Haricots verts and potato slices cook in 5 min.
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Rinse vegetables and potatoes in colander with cold water and drain.
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Peel eggs and cut into segments.
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Pour out artichoke hearts and halve them.
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Pour anchovy fillets with kitchen paper and cut into pieces.
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In a bowl of lemon juice with oil and salt and pepper, beat to taste until dressing.
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Haricots verts, potato slices, artichoke hearts, anchovies, spring onions, peppers and tomatoes gently shovel with most of dressing.
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Spread salad over four plates and garnish with egg and olives.
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Heat up the grill pan.
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Arrange tuna steaks with rest of dressing.
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Generously grind pepper above it.
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Tuna steaks in about 5 min.
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Outside rosé grilling, halfway turning.
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Place tuna steaks on salad..
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Nutrition
515Calories
Sodium38% DV915mg
Fat51% DV33g
Protein74% DV37g
Carbs4% DV13g
Fiber12% DV3g
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