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Seared tuna with three bean salad and rocket dressing
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300g pack frozen yellowfin tuna
Olive oil spray
110g bag Waitrose wild rocket
½ lemon, juice and zest
2 tbsp Olivado organic Fair Trade
1 tsp Dijon mustard
200g pack aromatic edamame bean salad
1. Lightly spritz the tuna steaks with the oil. Sear on a hot griddle pan for 2-3 minutes on each side and set aside.
2. Place 85g of the rocket, the lemon juice and zest, avocado oil, mustard and 1 tbsp water in a small blender and whizz until coarsely blended.
3. Mix the salad with the remaining rocket and divide between 2 plates. Top with the seared tuna and drizzle with the rocket dressing.
Frozen fish is a brilliant staple to stock up on. Look out, too, for Waitrose frozen Greek sea bass fillets, which are delicious when steamed lightly and served with a lemon and coriander dressing and a large leafy salad.
Typical values per serving:
This recipe was first published in Wed Jan 23 11:26:00 GMT 2013.