Seared Tuna

with Olive and Tomato Salad

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low-carb
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Instructions

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1 Prep dressing

Peel and crush the garlic cloves. Chop the anchovies. Whisk the olive oil with the vinegar, garlic, anchovies, chilli flakes, salt and pepper until fully combined. Set aside.

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2 Prep salad

Rinse, dry and chop the Romaine lettuce. Halve the avocado. Remove its stone and slice it. Halve the olives and cherry tomatoes. Finely chop the spring onions. Add the lettuce, avocado, spring onion, olives and cherry tomatoes to a large bowl. 

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3 Fry fish

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. 

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4 Serve

Divide the salad among plates and drizzle with the dressing. Slice the rested tuna steaks and arrange them on top. Garnish with the fresh basil leaves and serve immediately.

Tips for fussy eaters

Serve all of the components separately with boiled rice or potato wedges on the side!

Pro tip

Turn this one into a classic Salad Nicoise with roasted potatoes and green beans.

Enjoy this delicious, summery fish dish!

Cooking Time: 20 min

Cals 538 · Prot 33 · Carbs 21.5 · Fat 38.4

Ingredients

Number of people

Tuna

Tuna steaks 400.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Salad

Romaine lettuce 300.00 Grams
Avocado 1.00 Pieces
Pitted kalamata olives 40.00 Grams
Cherry tomatoes 250.00 Grams
Spring onion 50.00 Grams

Dressing

Garlic cloves 1.00 Pieces
Anchovies 10.00 Grams
Olive oil 2.00 Tbsp
White balsamic vinegar 15.00 ML
Chilli flakes 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Fresh basil 15.00 Grams

Enjoy this delicious, summery fish dish!

Cooking Time: 20 min

Cals 538 · Prot 33 · Carbs 21.5 · Fat 38.4

Instructions

photo

1 Prep dressing

Peel and crush the garlic cloves. Chop the anchovies. Whisk the olive oil with the vinegar, garlic, anchovies, chilli flakes, salt and pepper until fully combined. Set aside.

photo

2 Prep salad

Rinse, dry and chop the Romaine lettuce. Halve the avocado. Remove its stone and slice it. Halve the olives and cherry tomatoes. Finely chop the spring onions. Add the lettuce, avocado, spring onion, olives and cherry tomatoes to a large bowl. 

photo

3 Fry fish

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. 

photo

4 Serve

Divide the salad among plates and drizzle with the dressing. Slice the rested tuna steaks and arrange them on top. Garnish with the fresh basil leaves and serve immediately.

Tips for fussy eaters

Serve all of the components separately with boiled rice or potato wedges on the side!

Pro tip

Turn this one into a classic Salad Nicoise with roasted potatoes and green beans.

Ingredients

Number of people

Tuna

Tuna steaks 400.00 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Tsp

Salad

Romaine lettuce 300.00 Grams
Avocado 1.00 Pieces
Pitted kalamata olives 40.00 Grams
Cherry tomatoes 250.00 Grams
Spring onion 50.00 Grams

Dressing

Garlic cloves 1.00 Pieces
Anchovies 10.00 Grams
Olive oil 2.00 Tbsp
White balsamic vinegar 15.00 ML
Chilli flakes 2.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Fresh basil 15.00 Grams
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