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.
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