Easy seed & grain loaf
Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup
Grilled tuna with parsley salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 line-caught yellowfin tuna steaksabout 140g/5oz each
- 1 tbsp olive oil
- 2 lemonswedges
For the parsley salad
- 2 handfuls (50g/2oz) flat-leaf parsleyvery roughly chopped
- 2 shallotsfinely sliced
- 1 tbsp capersroughly chopped
- small handful green olivesstoned and roughly chopped
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- juice of half a lemon
Nutrition: per serving
- kcal578
- fat48g
- saturates7g
- carbs3g
- sugars2g
- fibre2g
- protein35g
- salt2.3g
Method
step 1
First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.
step 2
Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It’s important not to move the fish around the pan before it’s seared as it will stick and break up. The steak will release itself from the pan once it’s ready to be turned.
step 3
Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.
