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    Carrot and parsnip salad with seared tuna

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    Carrot and parsnip salad with seared tuna

    1 of your '2 a week' fish portions

    • Preparation time: 15 minutes
    • Cooking time: 4 minutes
    • Total time: 19 minutes 20 minutes

    Serves: 2

    Ingredients

    • 30g pine nuts, toasted
    • 200g essential Waitrose Carrots, peeled and grated
    • 100g small parsnips, peeled and grated
    • 2 tbsp olive oil, plus 1 tsp
    • 1 tbsp white wine vinegar
    • 1 tsp essential Waitrose Dijon Mustard
    • 50g pack wild rocket
    • 240g pack Waitrose Fresh Prime Tuna Steak (pack comes as 1 or 2 steaks)

    Method

    1. Mix the carrots with the parsnips and pine nuts. Whisk together 2 tbsp olive oil, vinegar, mustard and seasoning, toss with the grated vegetables, then mix with the rocket.
    2. Heat the remaining tsp of oil in a non-stick frying pan and fry the tuna steak(s) for 3–4 minutes, turning once. Cut the tuna into strips and toss with the salad. Pile into a serving dish.

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    Cook's tips

    Use canned tuna as an alternative: drain a 200g
    can essential Waitrose Tuna Steak in Spring Water and add to the salad

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