Tuna steak with bean salad and pre­served lemon dress­ing

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20 MIN­UTES | SERVES 2 | EASY | LC GF

green beans 150g can­nellini beans 400g tin, drained and rinsed red onion º, thinly sliced cherry toma­toes a hand­ful, halved veg­etable oil 2 tsp tuna steaks 2 rocket 1 hand­ful mint a few leaves, torn flat-leaf pars­ley a few leaves, torn DRESS­ING pre­served lemon 1, pulp re­moved and dis­carded, skin finely chopped lemon Ω, zested and juiced bal­samic vine­gar 1 tbsp ex­tra-vir­gin olive oil 1 tbsp

• Put the green beans in a large pan of sim­mer­ing salted wa­ter for 1-2 min­utes, then drain and re­fresh in ice-cold wa­ter.

• Whisk to­gether all of the dress­ing in­gre­di­ents with some sea­son­ing in a bowl and add the can­nellini beans, onion and cherry toma­toes. Cut the green beans in half, add to the bowl and toss well.

• Heat a grid­dle or fry­ing pan to hot, rub the oil into the tuna steaks and sea­son gen­er­ously. Once the pan is scorch­ing, cook the tuna steaks for 30 sec­onds on each side.

• Toss the rocket, mint and pars­ley with the salad, serve, and top with the tuna steaks.

PER SERV­ING 386 KCALS | FAT 10.4G | SAT­U­RATES 1.5G CARBS 25.7G | SUG­ARS 6.3G | FI­BRE 6.3G PRO­TEIN 44.3G | SALT 0.8G

high pro­tein

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