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Ingredients :
Serves 4
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225g / 8oz mixed salad leaves
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225g / 8oz baby cherry tomatoes, halved
lengthways
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125g / 4oz rocket leaves, washed
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2 tbsp olive oil
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550g / 1¼ lb boned tuna steaks, each
cut into 4 small pieces
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50g / 2oz piece fresh Parmesan cheese
For the dressing :
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8 tbsp olive oil
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juice and grated zest of 2 small lemons
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1 tbsp gluten-free wholegrain mustard
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salt and freshly ground black pepper
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Method :
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Wash the salad leaves and place in a
large salad bowl with the cherry tomatoes and rocket and reserve.
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Heat the wok, then add the oil and heat
until almost smoking. Add the tuna, skin-side down, and cook for 4-6
minutes, turning once during cooking, or until cooked and the flesh
flakes easily. Remove from the heat and leave to stand in the juices
for 2 minutes before removing.
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Meanwhile, make the dressing. Place the
olive oil, lemon zest and juices and mustard in a small bowl or
screw-top jar and whisk or shake until well blended. Season to taste
with salt and pepper.
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Transfer the tuna to a clean chopping
board and flake, then add it to the salad and toss lightly.
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Using a swivel blade vegetable peeler,
peel the piece of Parmesan cheese into shavings. Divide the salad
between four large serving plates, drizzle the dressing over the salad,
then scatter with the Parmesan shavings.
Nutritional Facts per 100g :
energy 156kcals/646kj protein 13g carbohydrate 3g fat 8g fiber 0.1g sugar 0.2g
sodium trace
√
egg-free
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gluten-free
√ wheat-free
√ nut-free |
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