Falaise recipe of the month

November 1 2018

This is a really fresh, healthy meal, just don't overcook the tuna, it's best at just 2 mins per side.

Jane Fletcher - Centre Manager

Cook up a storm!

The Falaise staff would like to share some of their favourite recipes with you over the coming weeks to help you make some wise food choices to fuel your body through exercise. Our healthy recipe for the month of November is recommended by Jane Fletcher Centre Manager
 
 Griddled tuna with bean & tomato salad
 
Ingredients
 
2 fresh tuna steaks, about 175g/6oz each
1 tbsp olive oil
1 tbsp lemon juice
1 large garlic, crushed
1 tbsp chopped rosemary leaves
 
For the salad
 
410g can cannellini bean, drained and rinsed
8 cherry tomatoes, quartered
1/2 small ted onion, thinly sliced
50g bag rocket
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp wholegrain mustard
1 tsp honey
 
 
 
Method
  
  1. Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so its well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
  2. Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt & pepper in a screw top jar. Seal and put aside.
  3. Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
  4. Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.