Mango & seared tuna salad

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olive magazine

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Recipe by olive magazine

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1. Whisk together olive oil, mustard and vinegar to make dressing.
2. Divide the lettuce, potatoes, eggs, green beans, tomatoes, mango and olives between four plates. Heat a griddle pan until very hot and cook the tuna steaks for 2-3 minutes on each side. Put the tuna steaks on top and drizzle over the dressing to serve.

Know-how

To ripen mangos put them in a paper bag with a banana and leave for a couple of days.

Per serving

581 kcalories, protein 46.3g, carbohydrate 25.8g, fat 33.3 g, saturated fat 6g, fibre 4.3g, salt 0.93 g

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Ingredients

• 4 tuna steaks , about 150g each, seasoned and lightly oiled
• 12 salad potatoes , boiled until tender, then quartered lengthways
• 4 eggs , boiled for 6 minutes, cooled, shelled and quartered
• 100g green beans , trimmed and blanched
• 4 small tomatoes , cut into wedges
• dressing , made from 6 tbsp extra-virgin olive oil, 1 tsp Dijon Mustard and 2 tbsp white wine vinegar whisked together
• 2 Little Gem lettuces , torn into bite-sized pieces
• 1 small mango peeled and cubed
• a handful of black olives

DRESSING

• 6 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Ingredients

• 4 tuna steaks , about 150g each, seasoned and lightly oiled
• 12 salad potatoes , boiled until tender, then quartered lengthways
• 4 eggs , boiled for 6 minutes, cooled, shelled and quartered
• 100g green beans , trimmed and blanched
• 4 small tomatoes , cut into wedges
• dressing , made from 6 tbsp extra-virgin olive oil, 1 tsp Dijon Mustard and 2 tbsp white wine vinegar whisked together
• 2 Little Gem lettuces , torn into bite-sized pieces
• 1 small mango peeled and cubed
• a handful of black olives

DRESSING

• 6 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar

Per serving

581 kcalories, protein 46.3g, carbohydrate 25.8g, fat 33.3 g, saturated fat 6g, fibre 4.3g, salt 0.93 g

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