Healthy meals made EASY

Enjoying a nutritious dinner doesn’t have to mean long ingredient lists and hours in the kitchen

- ROSIE BENSBERG

TUNA AND AVOCADO SALAD

PER SERVING 626 cals, 36g fat, 7g sat fat, 27g carbs

A tweaked version of the classic niçoise – try this delicious salad with any grilled fish or chicken.

SERVES 2

• 250g (9oz) baby new potatoes

• 4 medium tomatoes, deseeded and diced

• 75g (2½oz) pitted green olives, sliced

• 1 large avocado, chopped

• Juice of 1 lemon

• 2tbsp olive oil

• 2 tuna steaks

• 4 anchovies

• Fresh basil, to serve (optional)

1. Boil or steam the potatoes until very tender. Put the tomatoes a bowl with the olives, avocado, lemon juice and oil, reserving 1tsp of the oil to rub on the tuna.

2. Use a fork to crush the potatoes with the tomato mixture and mix together well.

3. Heat a griddle or frying pan and sear the tuna until cooked to your liking. Divide the salad between 2 bowls, and top with the tuna and anchovies, and the fresh basil.