Tuna Nicoise

30 minutes ■ Serves 2 ■ EASY

WHY IT'S LIGHTER. Coating the tuna in spices adds flavour , and fewer potatoes keeps calories down.

fennel seeds 1 tsp
dried chilli flakes 1/2 tsp
tuna steak 200g
light olive oil
eggs 2 medium, at room temperature
small new potatoes 150g, scrubbed and halved
green beans 50g, trimmed
baby gem lettuce 1, leaves separated and rinsed
cherry tomatoes 8, halved
pitted black olives 20g
red onion 1/2 small, thinly sliced
VINAIGRETTE
Dijon mustard 1 tsp, sugar 1/2 tsp, garlic 1/2 clove, crushed, white wine
vinegar 1 tbsp whisked with 3 tbsp light olive oil and 3 tbsp water

■ Crush the fennel, V2 tsp black pepper, chilli and salt in a pestle and mortar. Rub the tuna with 1 tsp olive oil and the spice mix.
■ Boil the eggs for 8 minutes, then cool. Boil the potatoes for 15 minutes, adding the beans for the final 5. Drain and refresh.
■ Heat a non-stick pan then cook the tuna for 2 minutes on each side. Divide the lettuce between plates, add the veg and olives. Add peeled, quartered eggs and sliced tuna then spoon over the dressing.

Tuna Nicoise