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Spiced tuna with easy slaw
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4 tsp Cooks’ Ingredients Dukkah
240g pack 2 No.1 Yellowfin Tuna Steaks
1 tsp olive oil
¼ red cabbage, about 200g
1 fresh beetroot, peeled, coarsely grated
28g pack coriander, chopped
3 tbsp essential Low Fat Vinaigrette
2 tsp wholegrain mustard
2 tsp clear honey
1 tub essential Salad Cress
1. Rub 2 tsp of the dukkah over the tuna steaks. Brush a ridged griddle pan or small frying pan with the oil and fry the tuna for 1½ minutes on each side, or for up to 5 minutes if you prefer the tuna cooked through.
2. Cut away the core from the cabbage and finely shred using a knife or a food processor. Tip into a heatproof bowl and add the beetroot, coriander, vinaigrette, mustard, honey and half the salad cress. Mix thoroughly. Cover and heat in the microwave on full power for 1½ minutes to warm through. Alternatively, serve it cold.
3. Transfer to serving plates. Place the tuna on top and scatter with the remaining salad cress and dukkah. Serve with warmed grainy bread.
Typical values per serving:
1 of your 5 a day. Low in saturated fat. High in protein. Source of fibre
This recipe was first published in October 2019.
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