Salad

Zingy Fresh Tuna and Herby Beans

Zingy Fresh Tuna and Herby Beans

This little number is packed full of healthy goodness and a tonne of protein. However, that is just a wee bonus for this delicious dish! It is so packed full of flavour it is restaurant worthy and so full of goodness! Guilt free decadence!!!

Ps if you don’t have tuna or don’t like it….i used salmon and it was gorg too!!

Serves 4

4 Tuna Steak

1 Small Red Onion, sliced finely

1 Red Chilli, chopped

2 Lemons

Few handfuls Mixed Herbs (basil, chives, parsley, mint) finely chopped

2 Tins beans, Cannellini or Borlotti

1 Red Chilli, finely sliced (optional)

Three Handfuls of Mixed Herbs, finely chopped

Maldon Sea Salt and Freshly ground Black Pepper

Extra Virgin Olive Oil

Start with the beans. Drain and put them in a pot with a few glugs of the Olive Oil, don’t boil, just gently warm.

Once warm, add the chilli, red onions, lemon juice and season to taste.

Set aside and heat a hot Griddle pan, when super hot, add the fresh tuna to the pan and sear for a minute each side to ensure it is nice and pink in the middle. If you want it done more, you’re mad, but feel free! 😂

At this point, throw the wonderful herbs into the beans and adjust seasoning if need be.

Serve piled on a plate topped with the tuna! Total lushness!

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Think healthy/clean eating is boring….you are soooo wrong!!

ZINGY, HEALTHY ASIAN STYLE NOODLE SALAD

This salad is totally lush on its own or a great accompaniment to any meat or fish. I used it for dinner and then lunch the next day. As you can see steak was my chosen meat….❤

Feel free to play around with the veggies, sugar snap peas, mangetout and many more veggies would be perfect too!

100g Wholewheat Noodles

1 1/2 tsp Sesame Seeds

1 tbsp Crunchy Peanut Butter

1/2 tbsp Extra Virgin Olive Oil

3/4 tbsp Rice Wine Vinegar

Juice of 1 Lime

Pinch of Chilli Flakes

1 Carrot Cut into Ribbons (use a potato peeler)

1 Red Pepper, sliced into matchsticks

Large Handful Red Cabbage, finely sliced

50g Beansprouts, or more if you love them!!

1-2 Spring Onion, White bit sliced on the diagonal 

Sea Salt
Cook the noodles according to packet instructions. Drain and rinse under cold water.
Roast the sesame seeds in a dry frying pan for a few mins and remove as they become golden. Set aside.
Mix the peanut butter, lime juice, olive oil, rice wine vinegar, chilli flakes and salt and use a small whisk or fork to really combine until it is nice and thick and glossy.
In a bowl add the noodles and veggies, give them a good mix up before pouring over the dressing and mix again so everything is well coated.
Sprinkle over the sesame seeds. (Which as you can see from my photo, I totally forgot about!!)