Tuna is quite a meaty fish, so it can be a good replacement for red meat, which should be eaten sparingly. It is also very high in selenium, a natural antioxidant, and along with the crunchy sesame seeds is an excellent source of essential fatty acids.
GLUTEN-FREE (if using tamari)
DAIRY-FREE
SERVES 1
PREP 5 MINUTES
COOK 10 MINUTES
CALORIES PER SERVING 238
1 tuna steak (about 100g)
1 tsp sesame seeds
1 tsp rapeseed oil
120g green beans, topped and tailed
1 small carrot, grated or spiralised
1 tsp tamari or soy sauce
Juice of 1⁄2 lime
- Season and coat the tuna steak in the sesame seeds, pressing them in gently so they stick.
- Heat half the oil in a frying pan over a medium heat then add the beans, along with a splash of water, and cook for a couple of minutes.
- Next add the carrot and cook for a further minute before adding the tamari or soy sauce and stirring well. Remove from the heat (the vegetables should still have a bite to them) and transfer to a plate.
- Using the same pan, heat the rest of the oil and sear the tuna for a minute or two on each side (this will depend on the thickness of the fish and how rare you like it).
- Place the tuna on top of the crunchy vegetables and squeeze over the lime juice before serving.
Now buy the book
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.
Extracted by Claire Coleman
