April 26th, 2018
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D.B. ReynoldsD.B. Reynolds
Fresh Fiction
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Olivia Newton-John

Easy Recipes for a Healthy, Happy Life

Lyons Press
April 2012
On Sale: April 3, 2012
192 pages
ISBN: 0762780096
EAN: 9780762780099
Kindle: B007NWXTX8
Hardcover / e-Book
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Other Editions
Paperback (April 2012)


Simple, easy recipes for a healthy, happy, balanced lifestyle from celebrity singer and breast cancer advocate Olivia Newton-John.

tuna niçoise salad with Olivia’s favorite dressing

serves 2

6 oz small new potatoes

1/4 oz green beans

2 x 1/4 oz tuna steaks

olive oil spray, for cooking

1 small red onion, thinly sliced

2 hard-boiled free-range eggs, quartered

2 cups mixed salad leaves

8 cherry tomatoes, halved

flat-leaf (Italian) parsley, to garnish

Olivia’s favorite dressing

freshly squeezed juice of 1/2 lemon

2 1/2 tablespoons olive oil

1/2 teaspoon Bragg Liquid Aminos, or to taste (see note)

To make Olivia’s favorite dressing, put the lemon juice, olive oil and the Bragg Liquid Aminos in a jar and shake well to combine. Taste and add more liquid aminos if preferred. Set aside until needed.

Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until bright green and tender. Add the beans to the pan for the last 2 minutes of cooking, or until tender.

Rinse the beans immediately under cold water and drain well. Halve the potatoes and set aside to cool.

Spray both sides of the tuna with the oil spray. Sear the tuna on a barbecue hot plate for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and set aside to rest for 2–3 minutes.

Arrange the potato halves on serving plates with the beans, onion, egg, salad leaves and tomato. Top with the tuna and drizzle the dressing over the top. Garnish with the parsley, to serve.

Note: Bragg Liquid Aminos is a certified non-GMO liquid protein concentrate. It is made from soybeans and contains essential and non-essential amino acids. It is available from most health food stores.

You can replace the tuna steaks in this recipe with a 15 oz can of tuna in springwater or olive oil. Drain well and flake into large chunks before adding to the salad.

Media Buzz

Good Morning America - April 26, 2012


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