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- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Featured in
Salad recipes, Lunch recipes
Ingredients
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Olive oil cooking spray
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600g tuna steaks
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1 piece Lebanese bread
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4 roma tomatoes, cut into 2cm pieces
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1 green capsicum, cut into 2cm pieces
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150g bunch rocket, trimmed, torn
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1/4 cup pitted kalamata olives
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1/4 cup low-fat feta, crumbled
Tomato mustard dressing
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2 tablespoons tomato juice
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1 tablespoon red wine vinegar
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1 teaspoon dijon mustard
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1 tablespoon dill, finely chopped
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1 garlic clove, crushed
Method
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Step 1Heat barbecue grill or chargrill pan over high heat. Spray tuna steaks lightly with oil. Season with salt and pepper. Grill for 2 to 3 minutes each side for medium or until cooked to your liking. Set aside to rest.
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Step 2Spray bread with oil. Grill for 1 minute each side. Tear into strips.
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Step 3Make tomato mustard dressing: Place tomato juice, vinegar, mustard, dill and garlic in a small bowl. Season with salt and pepper. Whisk until well combined.
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Step 4Break tuna into bite-sized pieces. Place tuna, bread, tomatoes, capsicum, rocket, olives and feta in a bowl. Pour over dressing. Toss gently to combine. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
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1146 kj
Energy
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4g
Fat Total
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1g
Saturated Fat
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3g
Fibre
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41g
Protein
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72mg
Cholesterol
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390.15mg
Sodium
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3g
Carbs (sugar)
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15g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
Source: taste.com.au
