Mediterranean Salad with Fish
Rinse and spin dry frisée, tear into small pieces. Rinse and halve tomatoes. Drain olives. Drain tuna well and tear into pieces. Rinse cod, pat dry and season with salt and lemon juice. Cut into small cubes and coat with flour. Heat 2 tablespoons of oil in a pan and cook fish, stirring, for about 2-4 minutes. Remove from pan and drain on paper towels. Whisk the rest of oil with balsamic vinegar, salt and pepper.
Combine all salad ingredients, toss with the dressing. Place into bowls and serve.