Tuna niçoise poke bowl
1
| Prep | 10 min | |
| Cook | 6 min |
- Green beans, 1 cup(s), chopped, topped
- Eggs, raw, 1 extra large egg(s)
- Tuna, canned in springwater, 1 x 185g can(s) (drained)
- Baby spinach, 1½ cup(s)
- Tomato, 1 medium, e.g. vine ripened, sliced
- Cucumber, ½ cucumber(s), chopped
- Alfalfa sprouts, ¼ cup(s)
- Sriracha sauce, 2 teaspoon(s)
- Red wine vinegar, 1 tablespoon(s)
- Extra virgin olive oil, 1 teaspoon(s)
- Mustard, any type, 1 teaspoon(s), e.g. Dijon
- Honey, 1 teaspoon(s)
- Pepper, any type, ground, 1 pinch(es)
Method
Blanch the beans in a saucepan of boiling salted water for 1 minute until bright green. Drain then refresh in cold water. Drain and pat dry with paper towel.
Place the egg in a saucepan of cold water. Bring to the boil, stirring over high heat. Reduce the heat to low and simmer for 4 to 4½ minutes. Remove the egg and cool slightly. Peel carefully, then set aside.
Place the beans, tuna, spinach, tomato, cucumber and sprouts into a serving bowl. Cut the egg in half and place into the bowl.
To make a dressing, whisk Sriracha sauce, vinegar, olive oil, mustard, honey and 1 tablespoon of water together and pour over the salad. Season with pepper and serve.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.6 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0.2 |
| Calories | 401 |
| Protein | 45.5 g |
| Total fat | 11.7 g |
| - Saturated fat | 3.2 g |
| Total carbohydrates | 19.5 g |
| - Total sugars | 16 g |
| Fibre | 8.6 g |
| Sodium | 629 mg |