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Tuna and Avocado Salad
Ingredients
150g (5oz) Fresh tuna steak
2 tablespoon of extra virgin olive oil
8 asparagus tips
2 large tomatoes (about 250g / 9oz)
150g pre-cooked cannelloni or lima beans, (rinsed and drained)
1 medium mild onion (thinly sliced)
1 small avocado (about 150g / 5oz)
1 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tsp sea salt and black pepper
Directions
Brush the tuna steak with a little of the olive oil and grill or dry - fry for about 3 minutes on each side, until the outside is golden but the inside is still pink. Meanwhile, steam or microwave the asparagus tips until just tender. Halve the tomatoes and squeeze out the pips then chop roughly. Arrange the beans on a serving platter with the tomato, asparagus, and onion. Peel and slice the avocados and add them to the plates. Mix together the oil, lemon juice, most of the oregano and seasoning. Poor most of it over the salad and slice the tuna and add. Drizzle over remaining dressing. Garnish with rest of oregano.
Nutritional Information
Calories: 409 cal
Carbohydrates: low
Total Fat: 23g (Sat fat. 4.4g)
Protein: High
Fibre: 10g
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