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–+ servings
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
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Ingredients

  • 1/2 head Lettuce
  • 2/3 cup(200g/7oz) Potatoes
  • 50 g(1.76oz) Green beans
  • 1 Cucumber
  • 60 g(2oz) Cherry tomatoes
  • 2 Boiled eggs
  • 145 g(5oz) Can of tuna in oil, drained
  • 35 g(1.2oz) Olives
  • 4 Anchovy fillets

《A》

  • 1 1/2 tbsp ENJUKU KOJI MISO
  • 2 tbsp Olive oil
  • 1 tsp Lemon juice
  • 1 tbsp Balsamic vinegar

Nutrition Facts

Calories・228kcalCarbohydrates・8gProtein・16gFat・15gSaturated Fat・3gPolyunsaturated Fat・3gMonounsaturated Fat・8gCholesterol・107mgSodium・565mgPotassium・447mgFiber・2gSugar・4gVitamin A・730IUVitamin C・10mgCalcium・58mgIron・2mg

Instructions

  • 《Preparation》Trim the ends of the green beans and boil until tender. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
  • Wash and dry the lettuce, then tear into bite-sized pieces. Halve the green beans, cherry tomatoes and potatoes. Cut the anchovy fillets in half. Cut the cucumber into small pieces. Chop the boiled eggs into wedges. Lightly flake the tuna.
  • In a small bowl, whisk 《A》 together.
  • Arrange all ingredients on a big plate and drizzle with miso dressing.