TUNA PROVENÇAL

Fresh tuna steak is filling and packed with protein. Here we serve it with a punchy sauce. Anyone not following the Fast 800 eating plan can add a small portion of new potatoes.

Serves 2 Prep 5 mins Cook 5 mins PER SERVING 279cals

PROTEIN 30g

CARBS 5.5g FAT 15g

FIBRE 1.5g

2tsp extra-virgin olive oil, plus 1tbsp

2 x 115g (4oz) fresh tuna steaks, thawed if frozen

Sea salt and freshly ground black pepper 40g (1½oz) slowroasted tomatoes (semi-dried) from a jar or tub, drained and roughly chopped

10 pitted black olives (around

30g), ideally

kalamata, halved

l 1tbsp fresh lemon juice

l A small handful of roughly chopped fresh parsley, to serve (optional)

l Salad or green beans, to

serve

Heat the 2 teaspoons oil in a frying pan over a mediumhigh heat. Season the tuna on both sides with a little salt and plenty of ground black pepper. Add to the pan and cook for 2 minutes.

Turn the tuna steaks and add the tomatoes, olives, remaining oil and lemon juice to the pan. Cook for a further 1-2 minutes, until the tuna is cooked to taste. Crush the tomatoes and olives to make a loose sauce.

Divide the tuna between two plates and spoon the tomato and olive sauce over the top. Sprinkle with the parsley, if using, and serve with salad or freshly cooked green beans.