Flaky yellowfin tuna coated in tasty Mediterranean herbs and spices.
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Heat the grill to high. In a saucepan over the lowest heat, mix the sun-dried tomato paste, artichokes, olives and 75-100ml water. Leave to heat through. Cook the cauliflower and kale couscous according to pack instructions.
Brush the tuna with half of the oil, season and sprinkle both sides with Mediterranean seasoning. Drizzle the tomatoes (still on their vines) with the remaining oil. Grill the tuna and tomatoes for 4 minutes, turning the fish halfway through.
Serve on top of the couscous with the artichoke mixture spooned over and the tomatoes alongside.
Fresh tuna is an excellent source of protein and provides a multitude of vitamins and minerals, including both Vitamin D and selenium, which help to keep the immune system healthy.
Typical values per serving when made using specific products in recipe
Energy | 2,142kJ/ 511kcals |
|---|---|
Fat | 21g |
Saturated Fat | 2.3g |
Carbohydrates | 35g |
Sugars | 6.4g |
Fibre | 6.8g |
Protein | 43g |
Salt | 1.8g |
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