Ingredients (Serves 2)
90g asparagus spears
5ml olive oil
2 x 140g tuna steaks
100g mixed salad leaves
8 cherry tomatoes, halved
25g green pitted olives
10g sunflower seeds
For The Dressing
Juice of 1/2 a lemon
2 garlic cloves, minced
A pinch of sea salt
A pinch of ground black pepper
10ml extra-virgin olive oil
5ml balsamic vinegar
Nutrition
Per Serving: 349 Calories, 11g Carbs, 38g Protein, 17g Fat
Preparation
Steam the asparagus for 3-4 minutes or until fork tender
Prepare a medium grill
Place a sheet of tin foil onto the grill tray and place the tuna steaks onto the foil
Drizzle the olive oil over each tuna steak
Grill for 2-3 minutes each side or until the tuna is flaky on the outside but slightly pink in the centre
Assemble the mixed leaves, asparagus, cherry tomatoes and olives in a serving bowl
Add the tuna
Mix the dressing ingredients in a jug and drizzle over the salad
Sprinkle over the sunflower seeds