Seared Tuna

with Avocado Tabbouleh Salad

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low-carb
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low-carb
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Instructions

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1 Prepare couscous

Boil the measured water. Place the couscous in a bowl and pour the boiled water over it. Cover and set aside for 10 min. Fluff with a fork just before serving.

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2 Make salad

Dice the tomatoes and cucumbers. Thinly slice the red onion. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Finely chop the mint and parsley leaves. Toss the tomatoes, cucumbers, onion, avocado, mint and parsley in a bowl.

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3 Add and season

Add the couscous, 2/3/4 Tbsp of lemon juice, olive oil, honey, paprika powder, salt and black pepper to the bowl and mix well.

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4 Fry tuna

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and cook for 3 min on either side until cooked to your liking. Season with salt and pepper and set aside to rest. Once rested, slice the tuna and serve it over the salad. Finish with a squeeze of lemon.

Tips for fussy eaters

Cook the tuna until it's well-done.

Pro tip

Prepare the salad in advance, but don't cook the tuna until just before serving.

A fresh and easy-to-prepare fish dish!

Cooking Time: 20 min

Cals 314 · Prot 42.5 · Carbs 20.4 · Fat 8

Ingredients

Number of people

Tuna

Tuna steaks 500.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Couscous salad

Couscous 100.00 Grams
Water 200.00 ML
Tomatoes 2.00 Pieces
Cucumber 2.00 Pieces
Red onion 1.00 Pieces
Avocado 1.00 Pieces
Fresh mint 10.00 Grams
Fresh parsley 15.00 Grams
Lemon 1.00 Pieces
Olive oil 2.00 Tbsp
Honey 15.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp

A fresh and easy-to-prepare fish dish!

Cooking Time: 20 min

Cals 314 · Prot 42.5 · Carbs 20.4 · Fat 8

Instructions

photo

1 Prepare couscous

Boil the measured water. Place the couscous in a bowl and pour the boiled water over it. Cover and set aside for 10 min. Fluff with a fork just before serving.

photo

2 Make salad

Dice the tomatoes and cucumbers. Thinly slice the red onion. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Finely chop the mint and parsley leaves. Toss the tomatoes, cucumbers, onion, avocado, mint and parsley in a bowl.

photo

3 Add and season

Add the couscous, 2/3/4 Tbsp of lemon juice, olive oil, honey, paprika powder, salt and black pepper to the bowl and mix well.

photo

4 Fry tuna

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and cook for 3 min on either side until cooked to your liking. Season with salt and pepper and set aside to rest. Once rested, slice the tuna and serve it over the salad. Finish with a squeeze of lemon.

Tips for fussy eaters

Cook the tuna until it's well-done.

Pro tip

Prepare the salad in advance, but don't cook the tuna until just before serving.

Ingredients

Number of people

Tuna

Tuna steaks 500.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Couscous salad

Couscous 100.00 Grams
Water 200.00 ML
Tomatoes 2.00 Pieces
Cucumber 2.00 Pieces
Red onion 1.00 Pieces
Avocado 1.00 Pieces
Fresh mint 10.00 Grams
Fresh parsley 15.00 Grams
Lemon 1.00 Pieces
Olive oil 2.00 Tbsp
Honey 15.00 Grams
Paprika powder 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
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