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Grilled Tuna + Charred Corn Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
GROUP SALADS
SERVES 4

INGREDIENTS

Main
fresh tuna steaks
4 x 100g
tinned cannellini beans (no added salt or sugar), drained weight
400g
red onion, finely sliced (prepped weight)
400g
fresh corn cobs, charred (200g cooked niblet weight)
2
spring onions, sliced
2
limes, zest and juice
2
clove garlic, crushed
3
extra virgin olive oil
45ml
red wine vinegar
30g
flat leaf parsley, chopped
20g
red chilli, sliced
2
salt
2g
pepper
2g

METHOD

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.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 460g
% RNI
Energy kJ
361
4%
1658
19%
Energy kcal
86
4%
396
19%
3.2g
4%
14.5g
20%
0.5g
2%
2.2g
11%
1.7g
1%
7.7g
8%
0.15g
2%
0.68g
11%
Protein
7.8g
-
36.0g
-
Carbohydrates
5.8g
-
26.5g
-

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.

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