fresh tuna steaks
4 x 100g
tinned cannellini beans (no added salt or sugar), drained weight
red onion, finely sliced (prepped weight)
fresh corn cobs, charred (200g cooked niblet weight)
extra virgin olive oil
flat leaf parsley, chopped
Briefly sear the onions and garlic for a few minutes till wilted slightly - pickle in the red wine vinegar. Allow to cool.
Make the corn salsa by charring the corn cob and then removing the niblets and adding the spring onions and lime zest and juice and ¼ of the chilli. Season.
Lightly brush the tuna steaks with olive oil, season and cook in a griddle pan for 1-2 minutes per side. Allow to cool and slice.
Arrange in the serving container and serve the dressing separately in a 1oz pot.
Per 460g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.