Tuna Steak with Cucumber Salsa
This meal takes just 10 minutes to prepare. It’s very tasty and leaves a light but full feeling in the belly, making it an ideal lunchtime meal. Fresh unprocessed Tuna steak is a source of omega 3 but tuna is a bigger sized fish and can be a source of mercury so I advise having it occasionally, like once a month. The cucumber salsa is lovely as a side with all fish.
Makes 1 serving
1 serving Carb 5 Calories: 268
95g raw tuna steak
5g, coconut oil to fry
8g, 1 teaspoon basil pesto
Large handful Cos lettuce
Salsa makes 4 servings (145g x 4)
300, 1 organic cucumber, diced
250g, 1 punnet of cherry tomatoes cut into quarters/halves
1 lime, juiced
5ml, 1 tsp apple cider vinegar
25g, 2 thin rings of red onion
18g, 1 red chilli
5g, 5 to 6 mint leaves
5g, small handful chopped fresh coriander
Chop the cucumber and tomatoes nice and small
Cut 2 thin slices of red onion and finely chop
Wash a large red chilli and chop finely, remove the seeds if you don’t like too much heat
Finely chop the basil and mint leaves
Juice the lime and measure out 1 tsp vinegar
Mix all together. Refrigerate on warmer days, but take out of the fridge an hour before serving. Tomatoes are tasteless when cold.
Ready to cook
- Add the coconut oil to a large frying pan sauce on a heat of 7/10, and add the Tuma steak. Turn the steak after 1 minute. Some people like the centre slightly pink which is safe to eat and others like it cooked through. The max frying time will be about 4 minutes as tuna cook quickly.
- Serve the tuna with the capers and a dollop of pesto on top with salsa on the side.
- You can add fresh basil on top.