It is recommended that you eat 2 portions of fish a week, including 1 oily fish as they are a great source of vitamins and minerals as well as being a good source of omega 3 fatty acids which are important for keeping your heart healthy. This recipe contains all of these things as well as being high in protein and containing a good source of carbohydrate to supply the body with energy.
- 1 Tuna Fillet
- 1 Egg
- Handful Salad Leaves
- 4 Cherry Tomatoes, quartered
- 2 large basil leaves, finely chopped
- Drizzle of Extra Virgin Olive Oil
- 1/2 red onion, chopped
- New Potatoes to Serve
Step 1: Place the potatoes in a pan of water , bring to the boil then reduce to a simmer for around 10 minutes or until tender then drain.
Step 2: Meanwhile, place the tuna steak in a pre-heated oven at 230C for around 4-6 minutes per 1/2 inch thickness. Cook until fish begins to flake but is still pink in the middle. Alternatively, use frozen tuna steaks and cook according to the packet instructions.
Step 3: Bring a pan of water to the boil, gently add the egg and cook for 8 minutes. Place into a bowl of cold water to prevent further cooking. Peel off the shell and cut in half.
Step 4: Combine the tomatoes, red onion, basil and olive oil in a small bowl.
Step 5: Top the tuna with the tomato salad. Serve with a handful of salad leaves and the drained potatoes.