LUSCIOUS LUNCHES

406 CALS PER SERVING

SERVES 2

Coat 2 small tuna steaks (approx 120g each) in 1 tsp of extra virgin olive oil then season. Heat a non-stick frying pan then cook the tuna for 1 - 2 minutes on each side. Whisk together 1 tbsp extra virgin olive oil, 1 tsp red wine vinegar and some seasoning.

In a bowl add ½ red onion, finely sliced, 100g tomatoes, roughly chopped, ½ avocado, peeled, destoned and roughly chopped, a small bunch parsley, roughly chopped and 400g tin cannellini beans then pour over the dressing and mix well. Slice the tuna steaks then gently fold into the rest of the salad before serving.